Mitzie Wilson's Franzipan Tartlets
Over a year ago
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Ingredients
- 375g packet chilled dessert pastry
- 50g butter at room temperature
- 1 egg
- 50g caster sugar
- 25g plain flour
- 75g ground almonds
- 1-2 drops almond essence
- 1tbsp milk
- 2tbsp cherry jam (optional)
- 250g cherries
Accompaniment
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Description
Making your own franzipani is satisfying and looks impressive, yet it's simple too.
Method
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1
Roll out the pastry and use to line 8 individual tartlet tins or a 20cm round fluted flan tin.
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2
Allow to chill while making the filling.
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3
Preheat the oven to 190°C/gas 5.
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4
Cream the butter and sugar together until pale and creamy.
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5
Beat in the egg.
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6
Add the plain flour, ground almonds, almond essence and milk to give the mixture a dropping consistency.
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7
Spread a little cherry jam into the base of the pastry cases (if liked).
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8
Divide the almond mixture between the tins and spread evenly.
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9
Top each tartlet with 3 or 4 cherries (or add enough cherries to top the large tin).
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10
Bake for 30-35 minutes until they are golden brown and the cherry juice is just beginning to bleed.
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11
Serve warm or cold.
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12
They will keep for up to three days in a cake tin.
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