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Recipe Name: Almond Tart Or Tartlets With Raspberries Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

115 Gram(s) Butter
115 Gram(s) Caster sugar
115 Gram(s) Ground almonds
4 Tablespoon(s) Redcurrant jelly, up to 6
450 Gram(s) Raspberries, poached
sliced peaches or
nectarines pipped
and peeled grapes
or kiwi fruit
Lemon balm or sweet geranium
330 Whipped cream
Preheat the oven to 180C/350F/gas 4. Cream the butter and the caster
sugar, add the ground almonds and mix just long enough to bring the
ingredients together. Divide the mixture between the sandwich tins or
put a tsp of mixture into each of the patty tin hollows. Bake in the
preheated oven for about 20-30 minutes or until golden brown. The
tarts or tartlets will be too soft to turn out immediately, so cool
for about 5 minutes before removing from the tins. Do not allow them
to set hard or the butter will solidify and they will stick to the
tins. If this happens, pop the tins back into the oven for a few
minutes so the butter melts and then they will come out easily. Allow
to cool on a wire rack. Just before serving, glaze the base with
redcurrant jelly. Pipe a little whipped cream around the edge and
decorate with lemon balm or sweet geranium leaves. DISCLAIMER(c)
Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton
Food Network Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 162
Calories From Fat: 112
Total Fat: 13g
Cholesterol: 20.6mg
Sodium: 1.7mg
Potassium: 255.6mg
Carbohydrates: 10.8g
Fiber: 2.5g
Sugar: 7.8g
Protein: 2.9g

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