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Almond Tarts
- Makes
24
tartlets - Difficulty
Easy
By Karen Dudley
Published 2012
When my mom collected me from school, she would often have a treat that she had picked up from a bakery, some treasure that she had discovered. In my young experience, nothing was ordinary. And the shared delight of something pure and good remains with me. This crisp almond tart recalls that simple pleasure.
Ingredients
Short crust pastry
300 g 3 tbsp 200
Method
To make the pastry, place the flour, sugar and butter in a food processor and process until the mixture resembles fine bread crumbs. With the processor’s motor running, add the egg yolk and water and process until the mixture comes together and forms a ball. Turn out onto a lightly floured surface, flatten the pastry into a disc shape, wrap in clingfilm and refrigerate for 30 minutes.
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