Amaretti & treacle tartlets
1 quantity Pâte sucrée (recipe on blog)
300g Golden Syrup
125g Amaretti biscuits (blitzed in a blender)
25g Flaked almonds, lightly crushed
1 egg
1 lemon
4 tbsp Amaretto
60g Blanched almonds
Icing Sugar for decorating
Preheat oven to 170°C
Roll out the pastry out on a lightly floured surface.
Cut into 20 circles with a 7.5cm cutter. Put the rounds into 2 12-hole baking tins. Chill.
For the filling, gently heat the syrup to thin it, then add the crushed biscuits, flaked almonds, lemon zest & Amaretto. Stir in the beaten egg & then put the mixture in the pastry.
Bake for 10mins. Then sprinkle a few blanched almonds on each tartlet & return to the oven for another 5-10mins.
Once cooked leave them in the tins for 15mins before cooling on a wire tray.
Sprinkle over icing sugar to decorate.
Mmmnn.
300g Golden Syrup
125g Amaretti biscuits (blitzed in a blender)
25g Flaked almonds, lightly crushed
1 egg
1 lemon
4 tbsp Amaretto
60g Blanched almonds
Icing Sugar for decorating
Preheat oven to 170°C
Roll out the pastry out on a lightly floured surface.
Cut into 20 circles with a 7.5cm cutter. Put the rounds into 2 12-hole baking tins. Chill.
For the filling, gently heat the syrup to thin it, then add the crushed biscuits, flaked almonds, lemon zest & Amaretto. Stir in the beaten egg & then put the mixture in the pastry.
Bake for 10mins. Then sprinkle a few blanched almonds on each tartlet & return to the oven for another 5-10mins.
Once cooked leave them in the tins for 15mins before cooling on a wire tray.
Sprinkle over icing sugar to decorate.
Mmmnn.
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