Always a popular treat at HOC – the crisp sweet shortcrust pastry, oozing jam (we always use our own homemade jumble berry jam – recipe to follow soon) and that melting Frangipane topping with a scattering of toasted almonds. A recipe that can ring the seasonal changes too – change the jam as required or as we did leading up to Christmas using mincemeat.
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Recipe :
Pastry.
175g plain flour sifted.
75g cold butter cut into cubes.
25g icing sugar sifted
1 large beaten egg.
Frangipane.
100g softened butter
100g castor sugar
100g ground almonds
2 large eggs
1 level tablespoon plain flour
1/2 teaspoon of almond essence or to taste.
Filling
Half a jar of good quality raspberry jam.
A few flaked almonds
Apricot jam to glaze
Lemon juice.
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Method:
Makes 18.
1. Turn on your oven – preheat to 200c/fan 180c/ gas 6/375f
2. To make the pastry, put the flour, butter and icing sugar into a food processor and pulse till fine breadcrumbs. Add the beaten egg and pulse till dough comes together in a ball. Remove wrap in cling film and chill in the fridge for half hour.
3. Before cleaning the food processor add the butter and sugar and pulse till it looks smooth and creamy.
Then add eggs, ground almonds, flour and almond essence and pulse together till completely combined, scrape down the sides every now and then to fully blend in.
This is now your Frangipane mixture.
4. Once the pastry has chilled roll out on a floured work surface and cut out 18 x 6.5cm circles.
Lightly grease your mince pie/jam tart sheet and line with pastry circles.
Add a teaspoon of jam and top with a dessert spoon of Frangipane mixture – it will spread out during cooking so don’t overfill. Sprinkle on a few flaked almonds on each one.
5. Bake in preheated oven for 15-17 minutes.
6. Warm a little apricot jam loosened with lemon juice whilst cakes are cooking.
7. Remove cakes from oven and tin and cool on a wire cooling tray, whilst cakes are still warm brush with warmed apricot jam.
Serve with your favourite coffee or tea and resist the urge to have the second one… always a difficult ask ! 😂
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