Preparation time: 30 minutes + 20 minutes chilling Cooking time: 15-20 minutes Makes: 12
• 1 cup (150g) plain flour
• 1/2 cup (60g) ground almonds
• 1/4 cup (35g) icing sugar mixture
• 80g cold butter, chopped
• 1 teaspoon vanilla essence
• 2 tablespoons iced water
• 125g raspberries
• icing sugar, to dust
1. Place the flour, ground almonds, icing sugar and butter into a food processor and process in short bursts until evenly crumbly. Add
the iced water and vanilla
and process until the mixture comes together in a moist clump. Turn out onto a bench and gather into a ball.
2. Divide the pastry into two portions, and cover one with plastic wrap. Roll the other portion out on a sheet of non-stick baking paper to about 3mm thick. Use a 7cm diameter cutter to cut rounds from the pastry. Lightly grease 12 round-bottom patty
tins and line with the pastry rounds. Divide the raspberries among the pastry shells.
3. Roll out the remaining pastry and cut out 12 x 6cm rounds. Use a small heart-shaped cutter to cut a piece out of each round. Place over the raspberries and press the edges to seal. Place into the fridge for 20 minutes.
4. Preheat the oven to 180°C. Bake the tarts for 15-20 minutes, until golden. Cool
in the tins for 5 minutes, then
lift out onto a wire rack to cool completely. Dust with icing sugar before serving.
