Ingredients:
454g Plain flour, 140g Icing sugar, 225g Butter, 1 Egg, 1tbs Milk, 2 drops Vanilla essence, Jam
Frangipane:
112g Butter, 122g Sugar, 92g Eggs, 83g Ground Almonds, 42g Plain Flour
Equipment :
Electric mixer with paddle or large mixing bowl
Weighing scales
Large spoon
Saucepan
Cling film
Method:
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.
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