Ingredients
- 150g (6 oz) flour
- 125g (4 oz) sugar
- 5ml (1 tsp) cinnamon
- 2.5ml (½ tsp) nutmeg, grated
- 125g (4 oz) ground almonds
- 125g (4 oz) butter
- 2 egg yolks
- raspberry jam
- icing sugar
Method
- Mix the flour, sugar, cinnamon, nutmeg and ground almonds together.
- Beat the butter and egg yolks together and work into the flour mixture to form a paste.
- Roll out on a floured board to a 6mm (¼") thickness.
- Cut into 3cm (1½") circles, removing the centres of half of the circles (this paste can be reworked).
- Cover the whole circles with jam, then top each with a ring.
- Bake for approximately 15 minutes in a moderate oven at 180°C (350°F, Gas Mk 4).
- Cool, then dust with icing sugar and fill the centre of each tart with a little more jam.
Notes
These biscuit-style tarts contain flour, unlike the other recipes on the card which are flour-free. The centres cut from the rings can be reworked into extra rounds.