Ballymaloe almond tarts

3

PREP TIME

15 min

TOTAL TIME

40 min

Makes

24 tarts

Ballymaloe almond tarts

Photo, Sian Richards.

These are wonderful with a cup of tea or as a little after-dinner sweet. Use any berries or soft fruit.


Ingredients

  • 1/3 cup unsalted butter , at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup ground almonds

Topping

  • 1/2 cup 35% cream
  • 1 tsp granulated sugar
  • 1/4 cup redcurrant or seedless raspberry jelly
  • 2 170-g pkgs fresh raspberries

Instructions

  • PREHEAT oven to 350F. Lightly spray a non-stick 24-cup mini-muffin pan.
  • BEAT butter with 1/2 cup sugar and almonds, using a wooden spoon, in a medium bowl until creamy. Scoop 1 1/4 tsp of the mixture into each muffin cup. Batter will spread when baked.
  • BAKE in centre of oven until tart shells are brown and crisp, 10 min. Let stand in pan for 2 min, then remove shells to a wire rack, using an offset spatula or small spoon. Cool completely, about 20 min.
  • BEAT cream with 1 tsp sugar, using an electric mixer on medium, until stiff peaks form, 2 to 3 min. Microwave jelly in a medium bowl until runny, about 30 sec. Gently stir raspberries in jelly until coated. Arrange 3 or 4 raspberries on each tart shell. Top with 1 tsp whipped cream. Serve immediately.

Nutrition (per tart)

  • Calories
  • 87,
  • Protein
  • 1 g,
  • Carbohydrates
  • 9 g,
  • Fat
  • 6 g,
  • Fibre
  • 1 g,
  • Sodium
  • 3 mg.