Frangipane Tarts from The Times Cookery Book by Katie Stewart
Roll out the prepared pastry on a lightly floured surface and, using a 2½-inch (6-cm) plain, round cutter, stamp out twelve circles of pastry. Use these to line twelve tartlet tins. Spoon a tiny...
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Cooking tools:
- Rolling pin
- Cookie cutter
- Tart pan
- Spoon
- Mixing bowl
- Oven
- Measuring cup
- Kitchen scale
- Whisk
Ingredients
- red jam
- ¼ lb (100 g) rich shortcrust pastry
- 2 oz (50 g) castor sugar
- 2 oz (50 g) butter
- 3–4 drops vanilla essence
- 1 egg
- 1 level teaspoon plain flour
- 2 oz (50 g) ground almonds
- hot water to mix
- 4 oz (100 g) sieved icing sugar
- few glacé cherries
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