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1
In a non-stick pan roast ground almonds without any oil or butter on medium heat until golden-brown, turning occassionally.
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2
Let cool a little.
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3
In a big bowl mix together almonds, flour, cinnamon, sugar, butter and egg.
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4
Knead until a soft but not very sticky dough has formed.
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5
You might need to add more flour if it is too sticky.
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6
Form the dough into a ball, wrap in cling film and chill for 2 hours.
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7
On a lightly floured surface roll out your dough to a thickness of about 0.5cm (1/5 inch).
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8
Using a bowl or cookie-cutter of the appropriate diameter cut out circles that fit your tartelette-pan.
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9
Keep in mind that youll also need a bit of dough to create the polka dots for the top.
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10
Line the molds of your tartelette pan with the dough circles.
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11
Spoon 2-3 tbs of jam into each mold making sure not to fill them to the top because otherwise the jam might bubble over the edges while baking making a mess in your oven.
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12
Use the rest of the dough to cut out circles of different sizes using differently shaped glasses (like a shot glass and one for juice etc.).
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13
Place those on top of the marmelade creatinf different patterns.
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14
Bake the tartelettes in the preheated oven at 190C/ 375F for about 20 minutes.
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15
You might want to check on them after 15 minutes.
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16
Enjoy!
