Almond Tart Or Tartlets With Raspberries Recipe – a delicious recipe with Butter, sugar, almonds, Redcurrant jelly, rhubarb, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180C/350F/gas 4.
2
Cream the butter and the caster sugar, add in the grnd almonds and mix just long sufficient to bring the ingredients together.
3
Divide the mix between the sandwich tins or possibly put a tsp of mix into each of the patty tin hollows.
4
Bake in the preheated oven for about 20-30 min or possibly till golden.
5
The tarts or possibly tartlets will be too soft to turn out immediately, so cold for about 5 min before removing from the tins.
6
Don't allow them to set hard or possibly the butter will solidify and they will stick to the tins.
7
If this happens, pop the tins back into the oven for a few min so the butter melts and then they will come out easily.
8
Allow to cold on a wire rack.
9
Just before serving, glaze the base with redcurrant jelly.
10
Pipe a little whipped cream around the edge and decorate with lemon balm or possibly sweet geranium leaves.
55646
kcal
Calories
3796
g
Fat
5451
g
Carbs
747
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 115 gm Butter, 115 gm Caster sugar, 115 gm Grnd almonds, 4 Tbsp. Redcurrant jelly, up to 6, and more.
Yes, Almond Tart Or Tartlets With Raspberries Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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