Jam Tarts (British old-fashioned Macaroon style)
How to make old-fashioned British macaroon jam tarts with a moist almond filling with a little jam centre. Rather like individual Bakewell tarts.
Equipment
- non-stick patty, tartlet or shallow muffin tins 9 cavity
Ingredients
Sweet Pastry (pâte sucrée)
- ½ quantity sweet pastry (see link below)
Macaroon Almond and Jam Filling
- 50 g (2oz/¼ cup) sugar
- 50 g (2oz/¼ cup) ground almonds (almond flour)
- 1 large egg organic
- 2 drops almond extract (or good pinch powdered vanilla)
- 9 teaspoon raspberry or apricot jam
- 1 tablespoon sugar for sprinkling before baking
Instructions
To make the short pastry
- Follow steps 1 and 2 from the sweet pastry recipe and skip chilling the dough.
- On a floured mat, roll out the dough on a floured mat to about 5mm thickness (or as thin as you like it) and cut out 9 rounds using a cookie cutter (7.5cm/3 inch).
- Press the dough into 9 patty or tartlet tins. Set aside the ends of the pastry to make thin strips to decorate the tops. Chill in the fridge while making the filling.
Almond macaroon jam filling
- Heat the oven to 200°C/ 180ºC fan / 400°F / Gas 6.
- In a bowl, mix the ground almonds, extract and sugar with the egg until a soft mixture. Using a teaspoon, place a little jam in each case and top with the almond mixture.
- Sprinkle with the extra caster sugar (don't skip this part as this gives their extra shine). Make thin strips from the reserved pastry to make crosses on the tarts and press each end into the edges.Bake for 15-20 minutes.
Notes
For Jam Fillings, see recipes: