Makes: 12, Calories: 369

Ingredients

Pastry:

• 200g plain flour.  684
• 110g cold butter.  826
• 1 round tbsp (34g) icing sugar.  136
• 1 egg yolk.  60
• 1-2 tbsp cold water = 1706

Frangipan:

• 240g jam.  604
• 100g butter.  751
• 100g ground almonds.  641
• 100g caster sugar.  400
• 2 eggs.  150
• 3 round tbsp (90g) plain flour.  308
• ½ tsp baking powder
• 1 tsp almond essence (or ½ tsp extract).  8
• 25g flaked almonds.  160
• Icing sugar to decorate = 2720

Method

1. Preheat oven to 170°C Fan/Gas Mark 5.
2. Cut 12 parchment paper tabs, 2cms x 15cms, and place 1 across the bottom of each muffin tin well x12.
3. Pastry: In large mixing bowl; Rub butter, icing sugar and flour to breadcrumbs. Add yolk and water, cut in with knife. Ball together.
4. Flatten and wrap in plastic, chill for 30 mins minimum.
5. Roll pastry to 3mm thick (green guide bands). Use 11cm (largest) fluted cutter to cut rounds.
6. Re-roll, cut more rounds. Roll a third time, cut more rounds. Discard remaining pastry. Should make 12 total.
7. Press pastry round into each well, over parchment tab. This will help lift tarts out.
8. Frangipan: In large mixing bowl; Cream butter and sugar.
9. Whisk in eggs one at a time, sieve in flour, baking powder, and ground almonds. Add extract. Mix well.
10. Spoon 1 tsp (20g) jam in each tart base, spoon on frangipan. Sprinkle flaked almonds on tops.
11. Bake for 22-24 mins.
12. Remove from oven, cool for 20 mins in tin. Turn out, cool completely.
13. Sprinkle with icing sugar, serve.

Calories = 4426

• 4426 / 12 = 369 (less, due to pastry offcuts)

Alternatively: Use mincemeat or stewed fruit instead of jam.