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    Delia's Viennese tartlets

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    Delia's Viennese tartlets

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes, plus 15 minutes cooling


    175g spreadable butter
    60g icing sugar, sifted
    1 teaspoon vanilla extract
    150g self-raising flour, sieved
    40g cornflour
    4 tablespoons morello cherry jam (or any other)
    Extra icing sugar (to dust)

    Pre-heat the oven to 180°, gas mark 4

    Equipment: Two Silverwood 6-cup muffin trays, lined with paper fairy cake cases


    Start off by beating the butter, icing sugar and vanilla extract together with a wooden spoon until very soft and creamy and then stir in the sieved flour and cornflour to form a soft paste. 

    Then divide the mixture between the paper cases. Using the back of a teaspoon dipped briefly in water, make a space in the centre of each one to about two thirds of the way down (so that you end up with a deep tartlet case).

    Bake the cakes near the centre of the oven for 20 minutes until golden brown – they will still be just slightly soft in the centre but don’t worry about that. 

    Cool in the tins for 15 minutes, leaving them in their paper cases. 

    Now fill the centre of each tartlet with jam and leave to finish cooling. 

    Just before serving sift a light dusting of icing sugar over the top of each one. It doesn’t matter if the icing sugar obscures the jam – it will soon be absorbed so you’ll end up with delicious little red blobs in the centre. 

    Store in an airtight tin.

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    Recipe from Delia's Cakes published by Hodder and Stoughton 2013
. © Delia Smith 2013 

    To watch this recipe video, click here

    See also: Delia's Plain Scones

    For more information about Delia's online cookery school go to www.deliaonline.com 



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