ingredients:
Crispy pastry:
-250g of flour
-100g of soft butter
- 1 egg yolk
-3 tablespoons of milk
-70 g icing sugar
-pinch of salt
-8g granulated vanilla sugar
filling:
-3eggs
-70 g icing sugar
-75g soft butter
-100 g almond powder
-50g flour
-1teaspoon of baking powder
-4g vanilla sugar
instructions
-preheat the oven to 180C
-in a food processor, put the butter, flour ,salt,vanilla and sugar together and blitz till they look like breadcrumbles.then, add the egg yolk and 2 tablespoons of milk and mix until the dough comes together.roll it on a floured worktop to a thickness of 5mm,bigger than the base of the tart tin
-press the pastry into the corners of the tins with your fingers.
-prick the pastry base lightly with a fork
-Line with baking paper and tip in baking beans or lentils. Bake for 10 minutes. Remove the baking beans and paper and return to the oven for 3–4 minutes to dry out the base without colouring.
-in a large bowl, put the butter, sugar and eggs and mix well ,then add the raw almond powder,flour and baking powder and mix until the mixture becomes creamy
-fill the tart tins and bake for 15-20 minutes until golden brown
-brush the tarts with abricot jam and decorate them with crushed roasted nuts (optional)
