www.odlums.ie /recipes/catherines-weekly-recipe-mixed-berry-tartlets/

What you need:

Base

225g/8oz Odlums Spelt Plain Flour 125g/4oz Butter (diced) 1 Tablespoon Caster Sugar 1 Egg (beaten)

Topping

3 Tablespoon Fruitfield Raspberry Jam 125g/4oz Butter (softened) 75g/3oz Caster Sugar 100g packet Shamrock Ground Almonds 1 Small Egg 150g/5oz Fresh or Frozen mixed Summer Berries

To Serve

Cream or Cr̬me Fraiche  

How to:

1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease 4 x 10cms/4" tartlet tins. 2. Make the base by coarsely rubbing the butter into the flour. Mix in the sugar and stir in the egg. Mix to form a soft dough. A little water may be needed! 3. Turn onto a floured surface and roll out. Use to line the prepared tins. Transfer to the fridge while making the topping. 4. Beat the butter and sugar together then beat in the egg. Stir in the ground almonds. 5. Remove chilled prepared tin (with tartlet bases) from fridge. Put a spreading of jam into the base of each tartlet. Spread the topping over each and top with some of the fruit. 6. Bake for about 30 minutes or until risen and golden. Remove from oven and allow to cool for 5 minutes. Remove from the tins and serve with cream or cr̬me fraiche. Delish!
Mixed-Berry-Tartlets-08-06-2016-pic

Catherine۪s Weekly Recipe – Mixed Berry Tartlets

Category

Cook Time

30 mins

What you need:

Base

225g/8oz Odlums Spelt Plain Flour 125g/4oz Butter (diced) 1 Tablespoon Caster Sugar 1 Egg (beaten)

Topping

3 Tablespoon Fruitfield Raspberry Jam 125g/4oz Butter (softened) 75g/3oz Caster Sugar 100g packet Shamrock Ground Almonds 1 Small Egg 150g/5oz Fresh or Frozen mixed Summer Berries

To Serve

Cream or Cr̬me Fraiche  

How to:

1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease 4 x 10cms/4" tartlet tins. 2. Make the base by coarsely rubbing the butter into the flour. Mix in the sugar and stir in the egg. Mix to form a soft dough. A little water may be needed! 3. Turn onto a floured surface and roll out. Use to line the prepared tins. Transfer to the fridge while making the topping. 4. Beat the butter and sugar together then beat in the egg. Stir in the ground almonds. 5. Remove chilled prepared tin (with tartlet bases) from fridge. Put a spreading of jam into the base of each tartlet. Spread the topping over each and top with some of the fruit. 6. Bake for about 30 minutes or until risen and golden. Remove from oven and allow to cool for 5 minutes. Remove from the tins and serve with cream or cr̬me fraiche. Delish!
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