About this recipe:These individual tarts have a raspberry surprise in the bottom. Vanilla extract may be substituted for the almond extract.
1 recipe pastry for a 23cm pie
4 tablespoons raspberry jam
60g butter, softened
4 tablespoons caster sugar
60g (2 1/2 oz) plain flour
1/4 teaspoon baking powder
1/4 teaspoon almond extract
2 teaspoons icing sugar for dusting
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Method Prep:20min › Cook:20min › Ready in:40min
Move oven rack to bottom position and preheat oven to 190 C (gas 5). Lightly grease 12 (5cm) tart tins.
Roll out pastry and cut 12 (8cm) circles. Fit one pastry circle into each tart tin. Spread one teaspoon of raspberry jam into the bottom of each pastry case.
In a medium mixing bowl, cream together softened butter and caster sugar until light and fluffy. Mix in egg. Add flour, baking powder and almond extract and mix until all ingredients are thoroughly combined. Pour 1 tablespoon of batter into each pastry case.
Bake in preheated oven for 20 minutes, until risen and firm. Dust tarts with icing sugar.