Small Jam Tarts
- 300 grams Pastry flour
- 150 grams ground almonds (unpeeled)
- 1 teaspoon Ground cinnamon
- 1 generous pinch Ground clove
- 150 grams sugar
- 50 grams brown sugar
- 3 egg yolks
- 1 tablespoon sour Whipped cream
- 200 grams cold butter
- butter (for molds)
- Pastry flour (for molds)
- Pastry flour (to work)
- sugar (as needed)
- 200 grams Jam (such as currant)
- 1 tablespoon Cherry brandy
- powdered sugar (for dusting)
Mix flour with almonds, cinnamon, cloves, white and brown sugar and a pinch of salt. Pile up on a work surface and make a well in the center. Add two egg yolks and cream into the well. Cut butter into pieces and distribute around the flour. With a large knife, chop butter into the dough until it is crumbly. Then quickly with both hands into a smooth dough. If necessary, add some cold water or flour. Shape into a ball, cover in plastic wrap and leave to rest in the refrigerator for about 1 hour.
Preheat oven to 180°C (approximately 350°F). Grease tartlet tins and dust with flour.
After the cooling time, roll out dough on a lightly floured surface to about 3-4 mm (approximately 1/8 inch) thin. Cut out circles slightly larger than the tins and line the tins with them and form an edge. Stir jam with kirsch until smooth and fill the tart. From leftover dough, cut out characters at will and lay on top of the jam.
Mix remainder of egg yolks with 1-2 tablespoons water and sprinkle dough with it. Bake in preheated oven for 20-25 minutes until golden brown.
Remove from oven, let cool and serve sprinkle with powdered sugar.