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!
How did this recipe work for you? We are new to ths so please do give us feedback (email@example.com)!
More SwimQuest recipe magic coming soon …
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