Berry jam and almonds tarts

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How to make Berry jam and almonds tarts

  • Yield : 6 tarts
  • Prep Time : 0:30
  • Cook Time : 0:45
  • Total Time : 1:15

Ingredients

  • 435g Careme Vanilla Bean Sweet Shortcrust Pastry
  • 125g unsalted butter, softened
  • 125g caster sugar
  • 1 tablespoon gin
  • 4 eggs
  • 1 lemon, juiced and zest finely grated
  • 1 3/4 cups (175g) almond meal
  • 1/2 cup (160g) fruits of the forest jam
  • 1 cup (150g) frozen mixed berries
  • 1/4 cup (20g) flaked almonds
  • Ice cream, to serve

Glaze

  • 1/3 cup (50g) icing sugar, plus extra to dust
  • 1 teaspoon gin
  • 1/2 lemon, juiced

Method

  • Step 1 Preheat oven to 140C and grease 6 individual brioche moulds. Roll out pastry on a lightly floured surface until 2mm thick, then use to line moulds, trimming excess. Chill for 15 minutes.
  • Step 2 Meanwhile, to make the filling, beat butter and sugar until thick and pale. Stir in the gin, then add eggs, 1 at a time, beating well after each addition. Fold in lemon zest and juice, and 1 1/2 cups (150g) almond meal.
  • Step 3 Spread jam over the base of tarts and sprinkle over the remaining 1/4 cup (25g) almond meal. Top with berries, then spoon over filling mixture and sprinkle with flaked almonds. Bake for 45 minutes or until golden. Set aside to cool.
  • Step 4 For the glaze, combine icing sugar, gin and enough lemon juice to make a soft icing. Dust tarts with extra icing sugar, then drizzle over glaze and serve with ice cream.

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