Crisp pastry case filled with a raspberry jam and almond sponge

 

Makes Approximately 30 Tarts

 

Recipes:     Sweet Pastry

                  Raspberry Jam

                  Almond Cream

 

Other Ingredients: Flaked Almonds, apricot nappage/jam

 

You will also need: 60mm Tartlet moulds

 

Sweet Pastry

 

480g          Plain flour

280g          Unsalted butter

140g          Caster sugar

1g              Salt

100g          Eggs

 

  1. Chop the unsalted butter into cubes.
  2. Sieve the flour.
  3. Crumb together the flour and butter, to a sandy texture
  4. Add the caster sugar and salt, mix in.
  5. Beat the eggs then gradually add to the mixture, carefully mix in the sieved flour until it forms a smooth and homogenous mass.
  6. Place the pastry onto a floured tray, wrap with cling film and rest in the refrigerator for at least one hour before use.

 

Raspberry Jam

 

250g          Whole Raspberries

250g          Raspberry Puree

150g          Sugar

50g            Sugar for pectin

18g            Pectin Jaune

15g            Lemon juice

 

  1. In a thick bottomed pan pour in the raspberry puree whole raspberries and the 150gms of sugar
  2. Bring to the boil.
  3. Mix the 50g of sugar and the pectin together
  4. Whisk into the mixture
  5. Over a low heat continue to cook, stirring continuously until the mixture reaches 104°c
  6. Pour into a container or sterilized jar and allow to cool fully before use.

 

 

Almond Cream

 

250g          Unsalted butter

250g          Caster sugar

250g          Eggs

250g          Ground almonds

50g            Plain flour (T55)

25g            Dark Rum

 

  1. Sieve the flour
  2. Place the unsalted butter and icing sugar in a mixing bowl and cream together until light and aerated.
  3. Beat the eggs and gradually mix in.
  4. Mix in the ground almonds and dark rum
  5. Fold in the flour

 

To Assemble and Bake

 

  1. Roll out pastry to 3mm thick
  2. Line the tartlet cases and rest for one hour in the fridge
  3. Pipe 8-10gms jam into the base of the tartlet
  4. Pipe a bulb of almond cream on the top
  5. Generously sprinkle with flaked almonds
  6. Rest for 30 minutes
  7. Bake at 180°c for 20 minutes approximately
  8. Allow to cool and demould from the tartlet case

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