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.
