Wednesday, 26 December 2012
Cranberry Frangipane Tartlets
We had a lovely laid-back Christmas Day, just the three of us. Much as I love to entertain a crowd, it was nice to linger for a little too long in our pyjamas and have a loose schedule to the day. We grazed through the morning and early afternoon, culminating with an early evening Christmas Dinner. The cranberry sauce leftovers were used to make this little treat to savour after Evie was tucked up in bed.
Cranberry Frangipane Tartlet
Makes 4 tartlets.
Shortcrust pastry (I used some leftover ready made that I had stashed in the fridge - see Gooseberry Tart recipe if you need to make some)
8 tsp. cranberry sauce
50g. butter (at room temperature)
50g. caster sugar
50g. ground almonds
A handful of flaked almonds.
Preheat your oven to 180°C. Roll out your pastry and line 4 tartlet tins. Spoon a couple of teaspoons of the cranberry sauce into the bottom.
Cream together the butter and sugar until pale and creamy. Beat in the egg, then carefully stir in the ground almonds and cinnamon.
Spoon the frangipane over the cranberry sauce to fill up the tart cases and place a few flaked almonds on the top.
Bake for approximately 25 minutes or until the frangipane is cooked through and the almonds are lightly toasted. Serve warm with a dusting of icing sugar.