Ingredients (Serves 12)
| 300g Shortcrust pastry mix |
03396 |
| 160g Caster sugar | 96882 |
| 160g Ground almonds | 29563 |
| 120g Medium Free Range eggs | 04285 |
| 60g Raspberry jam | 41195 |
| 20g Dessicated coconut | 07803 |
Method
- Line 12 deep patty tins with shortcrust pastry and place 1/2 tsp jam in each tart.
- Mix almonds, coconut and sugar with egg to make a soft mixture (reserve 10g of sugar).
- Pour mixture over jam and sprinkle with a little caster sugar.
- Make thin pastry strips out of trimmings and lay across in an X shape.
- Bake at 165°C for 20 minutes.
Chef's Tip! Serve warm with clotted cream for an indulgent afternoon tea.
