Whole Nut Pastry Cups
4,4 / 10
ready in 1 hr 20 min.
Pile the flour on the work surface and stir the sugar, a pinch of salt and a pinch of cinnamon. Create a well in the middle and place the butter around the well. Crack the egg into the well and add 2-3 tbsp lukewarm water. Chop all the ingredients up together so that breadcrumbs are formed. Quickly knead into a ball, wrap in cling film and chill for 30 minutes.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease eight tartlet dishes.
Split the pastry into eight pieces and roll out on a floured work surface so they are slightly bigger than the dishes. Place the pastry in the dishes and bake for around 20 min. Remove from the oven, leave to cool slightly and then carefully remove from the dishes and leave to cool on a wire rack.
Dry roast the nuts in a pan, add the sugar and the butter and allow to caramelise. Place the nut mixture into the tartlet bases, leave to dry then serve dusted with icing sugar.