Sweet almond pastry
Ingredients
115g (4oz) cold unsalted butter, cubed
225g (8oz) plain flour
Pinch of salt
30g (1oz) caster sugar
30g (1oz) ground almonds
1 egg, beaten
Method
1. Place the butter, flour, salt and almonds into a mixing bowl
2. Rub in to fine breadcrumbs or simply blitz in a food processor.
3. Add the egg and half an eggshell full of cold water to form a soft dough, do not overwork.
4. Flatten the ball of dough and wrap in clingfilm.
5. Chill in the fridge for a good hour before using.
Congress Tart – yield 12 to 14
Ingredients
120g (4oz) unsalted butter
120g (4oz) caster sugar
2 eggs, beaten
60g (2oz) plain flour, sieved
1tsp baking powder
60g (2oz) ground almonds
Almond essence, optional
6tbs home-made raspberry jam
Flaked almonds to decorate
Method
1. Lightly grease the bun/muffin tins with a little butter.
2. Lightly dust the work surface and rolling pin with a touch of flour. Gently roll out the pastry until thin. Cut out the discs using a 8cm/3inch circle cutter or to fit your tins.
3. Neatly line the tins with the pastry circles. In the centre of each disk, spoon in a good teaspoon of raspberry jam. Preheat the oven now at this point.
4. Place the butter and sugar into a mixing bowl and whisk cream until light, fluffy and pale in colour. While still whisking, slowly add the beaten egg a little at a time. Add the optional almond essence for extra flavour.
5. Sieve the flour, baking powder and ground almonds into the mixture in the bowl and fold in with a wooden spoon. Spoon the mixture into the prepared tart cases using a good tablespoon-full ensuring you cover all the jam. Sprinkle a few flaked almonds on top and bake in centre of oven at 175c/gas mark three for around 20 to 25 minutes until the pastry is golden brown and crisp.
6. Remove from the oven and allow to cool slightly before transferring onto a cooling wire. Best served and eaten warm.
Baker Mike's top tips
* Always rub-in butter with your fingertips.
* Ensure your butter is very cold to rub into fine breadcrumbs.
* Do not overwork the pastry and allow an hour resting time in the fridge before use.
* Home-made raspberry jam will make your Congress Tart extra special.
* Use the pastry offcuts to make the traditional cross to finish off your Congress Tart.
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