MACAROON TARTS

Page 1

Ingredients

1 recipe shortcrust pastry

Jam or mincemeat for filling

 

TOPPING

115g caster sugar

115g icing sugar

115 ground almonds

50g fine semolina or cornmeal

1 egg or 2 egg whites

1 egg white

5ml almond essence

Flaked almonds

 

 

Serves: 12 muffin sized tarts

Source: Family recipe

Method

Make pastry and let relax in the fridge.


Topping

Mix all dry ingredients together, stir in egg egg whites and further egg white, with almond essence.

This makes a stiff mixture.

 

Preheat oven to 200C

Line muffin tin cups with pastry, dollop of favourite jam or mincemeat, then divide almond mix between tarts.

Sprinkle with flaked almonds

Bake 25-30 minutes until pastry is cooked and top is brown and crispy.

Leave to go cold before eating for best results.