Individual Jam Pastries
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 15 min.
Ready in
Ingredients
for
10
- 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
Preparation steps
1.
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.
2.
Grease roughly 10 mini tartlet tins (diameter 8 cm) with butter and dust with flour. Line a baking tray with grease-proof paper.
3.
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.
4.
Cut stars out of the remaining pastry (both solid and with an open centre) and place these on the baking tray.
5.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
6.
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.
7.
Carefully turn the tartlets out of the tins and roll the bases in sugar. Place on a wire rack to cool.
8.
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.
