Posted by: NoCtrlZ | 2011/02/03

Jam & Almond Tartlets

Makes 12, 7.5cm (3 inch) diameter tarts (or more smaller ones).


For the Jam, and the Almond Tarts you will need:

  • 100g (4oz) Shortcrust Pastry
  • 3 tbsp (or more!) of jam. I used Strawberry & Gooseberry Jam from my local Farmer’s market. Raspberry works well too.

For the almond tarts you will also need:

  • 75g (3oz) Butter
  • 75g (3oz) Sugar
  • 100g (4oz) Ground almonds
  • 50g (2oz) Ground rice
  • 1 Medium Egg
  • 25g (1oz) Flakes Almonds, to decorate


Jam Tarts:

  1. Preheat oven to 190˚C and grease some 12 patty tins.
  2. Roll out the pastry thinly on a floured worksurface. Cut into circles using a pastry cutter. I used a small one. Place each circle into the tin.
  3. Put a little jam in each (or lemon curd etc.), do not overfill. If making almond tarts, now proceed to that section.
  4. Bake for about 15 minutes.

Almond Tarts:

  1. Cream butter & sugar. Add ground almonds, ground rice and egg. Mix well. Spoon the  mixture over the jam and sprinkle each with flaked almonds.
  2. Bake for about 15 minutes.


  1. It is a good idea to try to get the pastry as thin as possible, without ripping. This means you avoid “soggy bottoms”.
  2. You can top up the jam tarts with a little extra jam or lemon curd when cooled.
  3. Almond slices can be made by lining an 18cm (7 inch) square tin with the pastry, then spreading the jam over that. The almond mixture is then spread on top, and it is cooked in the oven for 20-25 minutes at 200˚C. Once cool, cut into fingers. This amount of pastry makes around 10 slices.


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