Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Treacle And Amaretti Tartlets

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Treacle And Amaretti Tartlets

    These are a special variation on a treacle tart, made using crushed amaretti biscuits and with a gentle kick of almondy liqueur.

    • Vegetarian
    • Preparation time: 45 minutes, plus chilling and cooling
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Makes: 20


    • 225g plain flour
    • 150g unsalted butter, cut into pieces
    • 75g icing sugar
    • Icing sugar, for dusting
    • 2 medium eggs, 1 separated, 1 beaten
    • 300g golden syrup
    • 125g amaretti biscuits
    • 25g flaked almonds, lightly crushed
    • 1 unwaxed lemon, finely grated zest
    • 4 tbsp amaretto (or any almond-flavoured liqueur)
    • 60g blanched almonds, for decoration


    1. Blend the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add the sugar, egg yolk and 1 tbsp of the egg white and blend to a paste. Tip out onto a lightly floured surface and knead gently until smooth. Wrap and chill for 1 hour.
    2. Preheat the oven to 170°C, gas mark 3. Thinly roll the pastry on a floured surface. Using a 7.5cm cutter, cut out 20 circles and press into the sections of two 12-hole baking tins. Chill while preparing the filling.
    3. Gently heat the syrup in a saucepan until slightly thinned. Crush the biscuits by whizzing in a processor and add to the syrup with the flaked almonds, lemon zest and liqueur, then stir in the beaten egg. Spoon into the pastry cases, making sure you don’t overfill them, then bake for 10 minutes.
    4. Remove the tartlets from the oven. Arrange a star shape of 5 blanched almonds on each of the tartlets and return them to the oven for a further 5–10 minutes until pale golden. Leave in the tins for 15 minutes, then transfer to a wire rack to cool. Decorate by sprinkling a little icing sugar on the tartlets.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars