Question ID: 2000-993-0-4-6-7
Recipe Description
For the short crust Pastry: 200 gr (all purpose)Flour 1/2 level Teespoon baking powder 75 gr Sugar 3 drops vanilla essence in 1 tblesp sugar Pinch of salt 4 teespoon water 100 gr soft butter or Margarine 100 gr Strawberry preserveFor the filling: 80 gr soft butter 125 gr sugar pinch of salt 1 Medium egg white of 1 medium egg 100 gr plain flour 125 gram blanched ground almonds 1 drop almond essence 3 tablespoon milk 4 table spoon rum -Not in pictureFor the spread: yolk of 1 medium egg 1 Teespoon milk
Preheat the oven to 180°C ,350°F,gas Mark 4 and grease the small moulds.
To make the pastry mix, together the flour and baking powder,and sift in to a bowl and the other ingredients and stir with a hand mixer with kneading hook.First briefly with the lowest setting then at the highest setting until the dough is formed.Then roll it in to a ball using your hands.
Roll out the dough thinly and cut out 12 circles (diameter about 10cm/4inches)and line the greased moulds with it. Using the rest of the dough,cut out 12 small stars and leave a side. Now put one table spoon strawberry jam in each of the moulds.If you wish you could add a little more.
To make the filling ,stir the softened butter with a hand mixer to obtain a smooth consistency,Add the sugar,salt,egg and egg white and stir well.Sift the flour and add with the almonds ,almond essence,milk, and rum to the butter mixture and stir well. **I did not use Rum.
Fill each mould with the filling and decorate by placing a star on top of each cup.Beat together the egg yolk and milk and coat the stars with it.Bake for about 25 minutes.
Leave the tartlets in the mould for 10 minutes,then take out of the moulds and put on wire rack to cool down. If you remove straight away from the mould when it is hot ,the tartlets will break underneath.
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Question & Answer
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