makes
24
prep
10 minutes
cook
25 minutes
difficulty
Mid
makes
24
serves
preparation
10
minutes
cooking
25
minutes
difficulty
Mid
level
These little tarts were contributed by a member of the Wagga Wagga Country Women's Association branch to a CWA recipe calendar published in the 1930s.
Ingredients
- 2 egg whites, beaten well
- 100 g (1 cup) almond meal
- 165 g (¾ cup) caster sugar
- ½ tsp almond essence
- 165 g ( ½ cup) raspberry jam
Pastry
- 250 g (1⅔ cup) plain flour
- ½ tsp cream of tartar
- ¼ tsp bicarbonate of soda
- 180 g chilled butter, chopped
- 110 g (½ cup) caster sugar
- 2 egg yolks
- 1 egg white, beaten well
Chilling time: 30 minutes
Instructions
Preheat oven to 180°C. Grease two 12-hole round-bottomed non-stick patty tins.
For the pastry, sift the flour, tartar and soda into a bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and egg yolks.
Turn the dough out onto a floured surface and knead briefly until it comes together. Wrap the pastry in plastic wrap and chill for 30 minutes.
Roll out to 5 mm thickness. Using a round 6 cm pastry cutter, cut rounds out of the pastry and use to line the patty holes. Lightly prick the pastry bases and bake for 10-15 minutes or until lightly golden, then seal by brushing with an extra beaten eggwhite. Bake for 1 minute until set. (This ensures the jam does not seep through and cause the tarts to stick to the pans)
Combine the egg whites, almond meal, sugar and almond essence in a bowl and stir well. Place half a teaspoon of jam in each pastry case and spoon filling on top.
Return cakes to oven and bake a further 10 minutes, or until filling is set. Cool in tins. Spoon the remaining jam on top.
Recipe from (Murdoch Books, hb, $29.99). This recipe has been tested and edited by SBS Food and may differ slightly from the original.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Nick Banbury. Creative concept by Belinda So.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
These little tarts were contributed by a member of the Wagga Wagga Country Women's Association branch to a CWA recipe calendar published in the 1930s.
