Almond tart or tartlets
This is another little gem, with just three ingredients to mix together. The tartlets are also delicious with just a spoonful of raspberry jam and a blob of cream. Try to use shallow tartlet tins and the best quality ground almonds you can find.
SERVES 12 – 24 TARTLETS OR TWO 18CM TARTS
110g soft butter
100g caster sugar
110g ground almonds
lemon balm or rose geranium leaves (Pelargonium graveolens), to garnish
For the redcurrant glaze
350g redcurrant jelly
1 tbsp lemon juice or water (optional)
For the Filling
Whichever ripe fruit is in season, such as fresh raspberries or loganberries; halved strawberries, redcurrants or blackcurrants; poached rhubarb; sliced fresh peaches or nectarines; peeled and pipped grapes or blueberries
300ml whipped cream
Preheat the oven to 180˚C/gas mark 4.
1. Cream the butter, add the sugar and ground almonds. Put a teaspoon of the mixture into 24 patty tins or divide the mixture between two 18cm sandwich tins. Bake for 20–30 minutes or until golden brown. The tarts or tartlets will be too soft to turn out immediately, so cool for about 5 minutes before removing from tins. Do not allow to set hard or the butter will solidify and they will stick to the tins. If this happens, pop the tins back into the oven for a few minutes so the butter melts and then they will come out easily. Leave to cool on a wire rack.
2. To make the redcurrant glaze, melt the redcurrant jelly in a small, stainless-steel saucepan and add the water if necessary. Stir gently, but do not whisk or it will become cloudy. Cook it for just 1–2 minutes or the jelly will darken. Store any leftover glaze in an airtight jar and reheat gently to melt it before use. The quantities given above make a generous 300ml glaze.
3. Just before serving arrange the whole raspberries, strawberries, redcurrants or slices of peaches or nectarines, or peeled and pipped grapes or blueberries on the base. Glaze with redcurrant jelly. Decorate with rosettes of whipped cream and garnish with tiny lemon balm or rose geranium leaves.