Strawberry Almond Tartlets Recipe
Ingredients
| Butter | 4 Ounce | |
| Caster sugar | 2 Ounce | |
| Egg yolk | 1 | |
| Plain flour | 6 Ounce | |
| Ground almonds | 2 Ounce | |
| 8 Petit-Suisse cheeses | ||
| Caster sugar | 2 Teaspoon (Leveled) (For filling) | |
| 1 lb. frozen unsweetened strawberries, thawed and sliced | ||
| 3 tbsps. redcurrant jelly | ||
Directions
MAKING
1. In a bowl, cream the butter and sugar; beat and egg yolk
2. Work in to the flour and ground almonds
3. Chill this dough into a manageable consistency and then divide it into eight portions
4. Roll the pastry out into a thin film on a surface dusted with flour and use it to line 8 fluted French flan tins measuring 4" in diameter
5. Bake in the oven for fifteen minutes 375°F, until lightly covered; allow to cool on a wire rack
6. In another bowl, cream the Petits-Suisses and castor sugar; spread it over the base of all the pastry cases
SERVING
7. Place the strawberries overlapping over the pastries
8. Warm the redcurrant jelly and brush it over the strawberries
1. In a bowl, cream the butter and sugar; beat and egg yolk
2. Work in to the flour and ground almonds
3. Chill this dough into a manageable consistency and then divide it into eight portions
4. Roll the pastry out into a thin film on a surface dusted with flour and use it to line 8 fluted French flan tins measuring 4" in diameter
5. Bake in the oven for fifteen minutes 375°F, until lightly covered; allow to cool on a wire rack
6. In another bowl, cream the Petits-Suisses and castor sugar; spread it over the base of all the pastry cases
SERVING
7. Place the strawberries overlapping over the pastries
8. Warm the redcurrant jelly and brush it over the strawberries
Chef
