Jam Frangipane Tarts

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6 small deep shortcrust pastry cases 

1 egg

100g ground almonds  

100g butter  

90g caster sugar  

1 orange  

1 tablespoon vanilla paste or extract

Raspberry jam 

1 x 250g tub of creme fralche, to serve  


Put the 6 pastry cases on a baking tray. Make a frangipane mixture by cracking the egg into a mixing bowl and adding 100g of almonds. 100g of butter and 90g of caster sugar. Grate over the zest of an orange and add 1 tablespoon of vanilla paste or extract and mix everything together.  

Spoon a small teaspoon of jam into each pastry case. Top with a heaped teaspoon of frangipane. Then add another small teaspoon of Jam. then finally another heaped teaspoon of the frangipane. It’s a layer thing.  

Put the tray in the oven on the middle shelf for 18 minutes. 

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