454g Plain flour, 140g Icing sugar, 225g Butter, 1 Egg, 1tbs Milk, 2 drops Vanilla essence, Jam
112g Butter, 122g Sugar, 92g Eggs, 83g Ground Almonds, 42g Plain Flour
Electric mixer with paddle or large mixing bowl
Put flour, icing sugar and butter into mixing bowl – rub through fingers or mix on a slow speed until it resembles breadcrumbs.
Add the egg, vanilla essence and milk mixing to form a soft dough. Do not overwork. Bring dough altogether and wrap in cling film. Rest in fridge for 1 hour or freeze in batches. Use as required.
Cream together butter and sugar and then add egg, mixing constantly. Add the almonds and flour to form a smooth paste. Refrigerate until needed.
Line the tart moulds with grease and flour, put in fridge to set up.
Roll out pastry to 3-4mm thick, carefully place over mould and press into edges. Refrigerate for 1 hour.
Place some jam in the bottom of the tart (about 1 teaspoon for each individual tart)
3/4 fill with frangipane and bake for 15 to 20 mins at 160c.Share and Enjoy: