Ingredients (makes 12 tarts)

Shortcrust Pastry

280g organic plain flour

1 organic beaten egg

1 organic egg yolk

165g unsalted butter


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65g golden caster sugar

30g ground almonds

Filling

300g ground almonds

130g golden caster sugar

6 organic eggs beaten

1 tsp almond essence

8 tbsp raspberry jam

Flaked almonds

Method

1. Preheat the oven to 160C / Fan 140C / Gas Mark 3.

2. For the pastry add all ingredients, apart from the eggs, into a food processor and whizz until the mixture resembles breadcrumbs.

3. Now add the eggs and mix until a dough is formed. Wrap in cling film and leave to chill in the fridge for an hour.

4. Grease your twelve tart tins.


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5. Roll out the pastry and line each tart tin with pastry. Trim off any excess and prick the base with a fork. Cover each tart with baking parchment and baking beans and blind bake for 15 minutes.

6. Remove from the oven, once blind baked, and leave to cool.

7. For the filling mix together the ground almonds and caster sugar

8. Add the eggs and almond essence and mix well

9. Once the pastry has completely cooled fill the bottom with raspberry jam

10. Then add the frangipani on top to completely fill each tart. I prefer to use a piping bag for this for a neater and smoother finish.

11. Sprinkle with the flaked almonds then bake in the oven for 15 minutes until golden brown.

Delicious!