QUICK & EASY TARTS PERFECT FOR THAT SWEET TOOTH CRAVING!
MAKES 8
INGREDIENTS:
8 Deep Shortcrust Pastry Cases
175g Blackcurrant Conserve (good quality)
1 tbsp of Vanilla Extract
90g Castor Sugar
100g Butter
100g Ground Almonds
1 Free Range Egg
WHAT TO DO:
Turn the oven to 200c,
Mix together the sugar, almond, vanilla extract and beaten egg in a bowl, mix well.
Top Tip:
A good quality Blackcurrant conserve is a must, you want whole blackcurrants in the jam so when you eat the tarts the juices from the blackcurrants bust in your mouth.
On a baking tray put out the 8 pastry cases. Spoon a teaspoon amount of Blackcurrant conserve into each case and then spoon a teaspoon amount of frangipane on top. Repeat with another teaspoon of blackcurrant and then finally another teaspoon of frangipane on top of that.
Put the tarts in the oven for around 16 minutes. You want them to go golden on top.
Remove and serve warm with good quality Vanilla ice cream. They are also just as nice cold.
Told you they were easy!!!
Recipie adapetd from Jamie Oliver
Photo's by Rach Grice
(Taken an adapted from a recipe by Jamie Oliver)
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