John Myers
Ingredients for 1 servings:
- 200 g apricot jam
- 4 tbsp Amaretto
- 200 g flour
- 75 g sugar
- ¼ tsp salt
- 1 egg(s)
- 100 g butter, cold
- 25 g almonds, chopped
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes
Small tarts with apricot jam and almonds
Preheat the oven to 180°C (top/bottom heat) (160°C fan-assisted). Mix the apricot jam with Amaretto, if desired. Quickly knead the flour, sugar, salt, egg, and butter into a dough. Divide the dough into two portions. Wrap one half in cling film and refrigerate. Shape the other half of the dough into a log, divide into 15 equal portions, and line tartlet tins with the dough. Fill each with 1 teaspoon of jam and sprinkle with almonds. Bake in the preheated oven on the middle rack for about 15 minutes until golden brown. Let the tartlets cool slightly in the tin, then remove them from the tin and let them cool completely on a wire rack. Repeat the process with the second half of the dough. Tip: I don’t have a tartlet tin, so I used paper muffin cups. That worked, too, but it didn’t look as nice.
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