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Print this Recipe    Rasp Almond Tarts

Raspberry and almond tarts.

6 oz plain flour
4 oz fat (lard)
2 tablespoons cold water

3 tablespoons raspberry jam
1 1/2 oz soft marg
2 oz castor sugar
1 egg
1 oz self-raising flour
2 oz ground almonds

Oven: 200C / 400F / Gas mark 6.

Make shortcrust pastry with flour, fat and water.

Line 18 patty tins with the thinly rolled pastry. Spoon a little
raspberry jam into the base of each pastry case. Cream together
the margarine and sugar until light and fluffy. Beat in the egg,
stir in the flour and the almonds. Divide this mixture between the
pastry cases.

Bake in a hot oven for about 15 minutes. Cool on a wire rack.

Note: When cold you could top with icing and a cherry. Also you
could add some almond essence to intensify the almond flavour.

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