Recipes

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.

Lightly grease two 12-hole mini muffin tins. Divide the pastry in half. Roll out each piece between two sheets of baking paper until 2mm thick, scattering with flour where necessary. Cut out 12 rounds from the pastry with a cutter. Line each prepared tin with a circle of pastry and trim off any excess. Prick the bases with a fork.

Place in the freezer for 5 minutes. Line the bases with baking paper, pour in some baking beads or uncooked rice and bake for 5 minutes. Remove the paper and beads and bake for another 2–3 minutes, or until just golden. Set aside to cool.

To make the filling, beat sugar and butter in a medium bowl. Add egg and vanilla and beat for another 30 seconds. Fold in ground almonds and flour. Spoon the filling into the pastry cases. Press the raspberries into the top of each tart. Bake for 8–10 minutes, or until the filling is golden and set. Sprinkle the chopped buts over the tarts whilst they are still warm. Remove from the tins by turning upside down and tapping with the back of a knife handle.