Individual Jam Pastries

Name: Individual Jam Pastries
Total time: 2 h 15 min
Yield: 10
Ingredients: 2 cups all-purpose flour; 1.5 cups Almond flour; 1 tsp Baking powder; 0.5 tsp lemon zest; 1 tsp cinnamon; ground cloves; 1.25 cups brown sugar; 2 egg yolks; 1 Tbsp Sour cream; 1.333 cups chilled butter (chopped); butter (for the tins); flour (for the tins); all-purpose flour (for working the pastry); brown sugar (for rolling); 1.75 cups black currant Jam; 1 Tbsp Cherry brandy

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Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 2 h. 15 min.

Ready in

Ingredients

for

tarts

Ingredients: 2 cups all-purpose flour; 1 ½ cups Almond flour; 1 tsp Baking powder; ½ tsp lemon zest; 1 tsp cinnamon; ground cloves; 1 ¼ cups brown sugar; 2 egg yolks; 1 Tbsp Sour cream; 1.333 cups chilled butter (chopped); butter (for the tins); flour (for the tins); all-purpose flour (for working the pastry); brown sugar (for rolling); 1 ¾ cups black currant Jam; 1 Tbsp Cherry brandy

How healthy are the main ingredients?

Sour cream cinnamon cloves

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Preparation steps

Mix together the flour, almonds, baking powder, lemon zest, cinnamon, a pinch of ground cloves, the sugar and a pinch of salt. Tip this mixture onto the work surface to form a mound and make a well in the centre. Tip the egg yolks and cream into the well and dot the butter around the edge. Use a large knife to chop the ingredients together to a crumbly texture, then quickly work by hand to form a smooth dough. Shape into a ball and rest in the refrigerator for 1 hour.

Grease roughly 10 mini tartlet tins (diameter 8 cm) with butter and dust with flour. Line a baking tray with grease-proof paper.

After resting, roll the pastry out on a lightly floured work surface to a thickness of 3-4 mm. Cut out 10 circles with a diameter of 8 cm and lay them in the base of the tins. Shape the remaining pastry into a sausage (putting a little of the pastry aside for the stars), divide into 10 and shape each into a long thin sausage. Lay these sausages around the edge of each tartlet tin and press in firmly. Put the tartlets in the refrigerator for a further 15 minutes.

Cut stars out of the remaining pastry (both solid and with an open centre) and place these on the baking tray.

Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.

Shape aluminium foil into a strand and line each tartlet with a strand of foil to stabilise the edge during baking. Bake in the oven for 15-20 minutes until lightly browned. Bake the stars for approx. 10 minutes until golden.

Carefully turn the tartlets out of the tins and roll the bases in sugar. Place on a wire rack to cool.

Heat the jam with the brandy in a saucepan until the jam is runny, then spoon into the tartlets. Allow to set for a short while then top with the stars and leave to set completely.