Mixed Berry Tartlets
Oven Time : 30 mins
What you need:
Base
- 225g/8oz Odlums Spelt Plain Flour
- 125g/4oz Butter, diced
- 1 tablespoon Shamrock Golden Caster Sugar
- 1 Egg, beaten
Topping
- 3 tablespoons Fruitfield Raspberry Jam
- 125g/4oz Butter, softened
- 75g/3oz Shamrock Golden Caster Sugar
- 100g packet Shamrock Ground Almonds
- 1 small Egg
- 150g/5oz Fresh or Frozen Mixed Summer Berries
How to:
- Preheat oven to 190°C/375°F/Gas 5. Lightly grease 4 x 10cm/4" tartlet tins.
- 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.
- Turn onto a floured surface and roll out. Use to line the prepared tins. Transfer to the fridge while making the topping.
- Beat the butter and sugar together then beat in the egg. Stir in the ground almonds.
- Remove chilled tartlet bases from fridge. Spread jam into the base of each tartlet, spoon the topping over each and top with some of the fruit.
- 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 crème fraîche.
Bake with the Best
What you need:
Base
- 225g/8oz Odlums Spelt Plain Flour
- 125g/4oz Butter, diced
- 1 tablespoon Shamrock Golden Caster Sugar
- 1 Egg, beaten
Topping
- 3 tablespoons Fruitfield Raspberry Jam
- 125g/4oz Butter, softened
- 75g/3oz Shamrock Golden Caster Sugar
- 100g packet Shamrock Ground Almonds
- 1 small Egg
- 150g/5oz Fresh or Frozen Mixed Summer Berries
How to:
- Preheat oven to 190°C/375°F/Gas 5. Lightly grease 4 x 10cm/4" tartlet tins.
- 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.
- Turn onto a floured surface and roll out. Use to line the prepared tins. Transfer to the fridge while making the topping.
- Beat the butter and sugar together then beat in the egg. Stir in the ground almonds.
- Remove chilled tartlet bases from fridge. Spread jam into the base of each tartlet, spoon the topping over each and top with some of the fruit.
- 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 crème fraîche.
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