Great Grandmother Millicent Bakewell Tarts
1. Line tart or small muffin tins with short crust pastry (or use premade)
2. Prick with a fork
3. On top of crust put 2 teaspoons of raspberry jam (just enough to cover the bottom), I use jam that has mostly fruit rather than liquid as otherwise it makes the filling too moist when cooked
4. Then fill the shells with the almond filling.
Almond filling:
½ cup butter
½ cup sugar
¼ tsp salt
2 eggs
2/3 cup ground almonds
A few drops of almond essence
5. Cream the butter and sugar and salt
6. Add almond essence and eggs
7. Beat well, adding ground almonds
8. Spread the filling on top of the jam (to top of tin)
9. Bake 50 min at 395 F… or 190 C
10. Sprinkle icing sugar on top thru a sieve.
Note: Remove when golden brown top…don’t take out too early or the filling falls while cooling