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.