GRANDMA TODD’S SPECIAL ALMOND TARTS
(As baked for swimmers by Alice on the SwimQuest Scotland trips)
These almond tarts are a favourite at a Todd Christmas, but seem to have crept into everyday life, and SwimQuest life too! They are a wonderful home comfort alongside a nice big cuppa anytime of year, and are perfect after a swim – or snuggled on the sofa with a great book. These tarts are a great alternative to mince pies, and always go down well on the SwimQuest Scotland winter weekends.
(Makes around 24)
- Shortcrust pastry – for the pastry, I always use Delia’s shortcrust recipe – half lard and half butter … for that perfect light crisp, melting crust.
- 8oz (225g) caster sugar
- 12oz (350g) ground almonds
- 3 standard eggs and 1 standard egg white
- 2 teaspoons (and a bit extra!) of almond essence
- Almond flakes to decorate
- Apricot jam / rasperry jam for the bases
Pre-heat the oven to 180°C, grease 2 x mince pie trays
- Make your pastry
- Mix the sugar, ground almonds, eggs and almond essence together in a bowl. No need to use a food processor, a wooden spoon will do.
- Roll out your pastry and cut out 24 circles with a pastry cutter. Place your circles into the greased mince pie trays.
- Add 1/2 teaspoon jam to the bottom of each pastry case.
- On top of the jam, add around 1 teaspoon of almond mix.
- Add sliced almonds to the top of each tart to decorate
- Bake for 12-15 minutes in a pre heated oven. When these are ready, they will have risen slightly, and the bottoms should be crisp and dry (not soggy!)
- Leave to cool and enjoy in the comfort of your own home!
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More SwimQuest recipe magic coming soon …
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