|2 sheets||Sweet short pastry (Main)|
|⅓ cup||Caster sugar|
|1 cup||Ground almonds|
|⅓ cup||Strawberry jam (Main)|
|1 punnet||Strawberries (Main)|
|1 to garnish||Icing sugar|
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- Heat oven to 190degC. Use a 9cm cookie cutter to cut 12 circles from the pastry sheets. Press the circles into the bases of a 12-hole standard muffin tin. Prick the pastry bases and chill for 30 minutes.
- To make the almond filling, place the butter and sugar in a bowl and beat until pale and creamy. Beat in the egg to combine, then stir in the ground almonds and the flour.
- Spread a teaspoonful of jam into each pastry base and spoon over some almond mixture to fill the pastry cases.
- Bake for 15 to 20 minutes or until golden brown. Remove to cool on a wire rack. Top tarts with strawberries and dust with icing sugar to serve.