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Essential Plain White Flour1.5kg
1.5kgItem price
85pPrice per unit
56.7p/kgThe spelt flour used in the pastry gives these classic almond tarts extra nuttiness - and they're a winner to serve for afternoon tea.
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For the pastry, put the flours, butter and a pinch of salt in a food processor; whizz until the mixture resembles breadcrumbs. Add the icing sugar and orange zest; pulse until combined. Beat together the egg and milk with a fork, then tip in and whizz until a rough ball forms. Bring together with your hands, shape into a disc and wrap in cling film; chill for 45 minutes to 1 hour.
For the filling, use electric beaters to cream together the butter and sugar for 2-3 minutes, until light and fluffy. Beat in the ground almonds and a pinch of salt, then the egg, flour and a few drops of almond extract, if using.
Preheat the oven to 190 ̊C, gas mark 5. On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Using a 9cm or 10cm cookie cutter, cut out 12 rounds, re-rolling any scraps. Press the rounds into the holes of a deep muffin tin and put 1 tsp cherry jam in the base of each. Divide the filling between the cases; they should be about 3⁄4 full. Stud each with 1⁄2 a glacé cherry and scatter with the flaked almonds. Bake for 25 minutes, until golden.
Cool for 5 minutes, then carefully remove from the tin and leave to cool for a further 15 minutes on a wire rack. Dust with icing sugar and enjoy warm, or at room temperature.
Typical values per item when made using specific products in recipe
Energy | 1,611kJ/ 386kcals |
---|---|
Fat | 22.5g |
Saturated Fat | 10.7g |
Carbohydrates | 39.5g |
Sugars | 22.5g |
Fibre | 1.7g |
Protein | 6.3g |
Salt | 0.1g |
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£2.00Price per unit
£2/kg0 added
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£1.90Price per unit
£7.60/kg0 added
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£2.40Price per unit
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65pPrice per unit
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£2.65Price per unit
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£3.10Price per unit
£15.50/kg0 added
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£2.55Price per unit
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£1.75Price per unit
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£3.00Price per unit
£15/kg0 added
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£2.40Price per unit
£2.40/kg