Monday, 21 March 2011

Raspberry Jam Tartlets

Finally summed up the courage to attempt one of Jamie Oliver's 30 minute meals (that take an hour) and decided on a pork and potato recipe which included lots of crackling, honey glazing, minted cabbage and mustard crushed potatoes.

For the pudding however was a really simple recipe of frangipane mixture with raspberry jam into pre-made pastry bowls.

If you'd like to make this yourself I would highly recommend it! It was incredibly tasty and quick to make. You will need

- 100g golden caster sugar
- 100g crushed almonds
- 90g butter
- 1 egg
- lemon zest from 1/2 lemon

Simply mix all of the ingredients into a bowl with a wooden spoon, (doesn't have to be perfectly smooth) and pour into 9 ready made shortcrust pastry bowls. (About a tablespoon). Then add a tablespoon of raspberry jam to the pastry bowls, then another tablespoon of frangipane mixture and using the back of the spoon to smooth it all over to make the jam hidden.

Pop into an oven for 18 minutes on about 180 degrees, then serve warm with some creme fraiche.

Delicious, and perfect for cosy nights in. To make it more summery, it would be cute to serve it with a raspberry on top with a few mint leaves.

No comments:

Post a Comment