Ingredients

• Melted butter, to grease
• 150g (1 cup) plain flour
• 55g (1/2 cup) almond meal
• 1 tablespoon pure icing sugar
• 100g butter, chilled, chopped
• 1-2 tablespoons water
• 150g butter, extra, at room temperature
• 150g (1 cup) icing sugar mixture
• 1 teaspoon vanilla essence
• 1 tablespoon Grand Marnier liqueur
• 230g (2/3 cup) strawberry or raspberry conserve, warmed, strained icing
• 300g (2 cups) pure icing sugar, sifted
• 10g butter, at room temperature
• 1 tablespoon fresh lemon juice
• 1-2 tablespoons water
• 2-3 drops pink food colouring

Method

• Step 1 Preheat oven to 180C. Brush twenty-four 30ml-capacity round patty pans with butter.
• Step 2 Process the flour, almond meal, sugar and butter in a food processor until the mixture resembles breadcrumbs. Add the water and process until the mixture just holds together.
• Step 3 Turn onto a lightly floured surface. Knead until smooth. Divide in half. Roll out 1 portion on a lightly floured surface until 4mm thick. Use a round 7cm pastry cutter to cut 12 discs from the pastry. Ease into the prepared pans. Repeat with remaining pastry. Prick bases with a fork. Bake for 10-15 minutes or until pale golden and crisp. Set aside in pans to cool.
• Step 4 Meanwhile, use an electric beater to beat the extra butter until soft. Gradually add icing sugar, beating until pale and creamy. Beat in the vanilla and Grand Marnier until smooth.
• Step 5 To make the icing, combine the icing sugar, butter, lemon juice and half the water in a heatproof bowl. Stir over a saucepan of gently simmering water until smooth and glossy. Set aside to cool slightly.
• Step 6 Spoon a little jam into each tart case, then spread with butter mixture. Spread icing over half of each tart. Set aside until set.
• Step 7 Add the food colouring and remaining water to the remaining icing. Stir over a saucepan of gently simmering water until smooth and glossy. Set aside to cool slightly. Spread over the other half of each tart. Set aside until set.