WEBFilling. In a large bowl, melt the butter until smooth. Add the caster sugar, ground almonds, almond extract and egg and mix with a spatula to combine. Loosen the jam by mixing in …
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WEBCut off any excess dough (see Tips for an easy way to do this). Place the tart pan back in the refrigerator for another 30 minutes. Preheat the oven. Preheat the oven to 375°F. …
WEBPreheat oven to 325°F/165°C. Roll pastry out and fit into a 9-inch greased tart pan. Roll out the dough until it is just larger than the tart pan. Roll the dough over the rolling pin and …
WEBStep 4. Cream the butter and sugar together. Add the almond extract, ground almonds, egg and flour and mix. Add 1 tsp of jam to the bottom of each pastry case and fill the rest of …
WEBAdd the butter and pulse in short bursts until it's the texture of fine breadcrumbs. Mix 4 tbsp cold water with the beaten eggs and drizzle into the mixture, then quickly pulse to …
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WEBStir in the icing sugar. Add the egg and water, mixing to form a soft dough. Step 3. Roll out the dough on a lightly floured work surface and use to line a 23cm fluted flan tin. Leave …
WEBSpoon the mixture into the pastry case and smooth the surface using a palette knife. Reduce the oven temperature to 180C/160C Fan/Gas four and bake for 25 to 35 …