Ingredients
Mealworm shortcrust pastry (see separate recipe)
For the frangipane
120g butter, softened
120g golden caster sugar
1 egg
50g self flour
90g ground almonds
1stp almond essence
90g raspberry jam
For the icing
200g icing sugar
12 glacé cherries
1. Heat the oven to 180C/160C fan/gas 4. | |
2. Lightly butter a 12 hole muffin tin. | |
3. Roll out your mealworm pastry until approx 0.5cm thick and use a 10cm circular pastry cutter to cut 12 circles out of the pastry sheet. | |
4. Press the cut circles into the holes of the tin, making sure they come right up and slightly over the top – pushing out any creases. | |
5. Chill the pastry in the fridge for 20mins. | |
6. Scrunch up 10cm x 10cm squares of baking paper and then un-scrunch and use to line each of the pastry tarts, then fill with baking beans, rice or dried pulses. | |
7. Bake for 10 mins, then remove the paper and beans and bake for 10-20 mins longer, until golden brown. Set aside to cool a little. | |
8. Make the filling by beating together the butter and sugar until light and fluffy, then whisk in the egg and almond essence. | |
9. Fold in the flour and then fold in the ground almonds. | |
10. Spoon a level tsp of cherry jam into each of the pastry shells, followed by a tablespoon of the frangipane mixture. | |
11. Bake for approx. 20 mins, until the frangipane is golden and springy. Set aside to cool completely. Neaten the edges of the pastry with a small knife or scissors if you like. | |
12. Mix the icing sugar with 2 tbsp water. Spread the icing over each of the tarts, top each with a glacé cherry, leave to set for 20 mins, then serve. |