Strawberry and Almond Tartlets

Name: Strawberry and Almond Tartlets
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 250 g Flour; 125 g cold butter/margarine; 100 g Icing sugar; 1 pinch Salt; 1 Egg yolk (Gr. M); 3 TABLESPOONS Milk; 7-10 Tbsp Flour; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Forms; 100 g flaked almonds; 500 g Strawberries; 150 g Strawberry Jam

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

250 g Flour
125 g cold butter/margarine
100 g Icing sugar
1 pinch Salt
1 Egg yolk (Gr. M)
3 TABLESPOONS Milk
7-10 Tbsp Flour
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Forms
100 g flaked almonds
500 g Strawberries
150 g Strawberry Jam

Directions

1
Knead flour, fat in pieces, icing sugar, salt, egg yolk and milk to a smooth dough. Cover the dough and chill for approx. 30 minutes
2
Roll out the dough on a lightly floured work surface to a thickness of about 1/2 cm. Cut out about 8 circles (each about 12 cm Ø). Grease the cake tin (approx. 10 cm Ø) and sprinkle with breadcrumbs. Line with circles. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 12-15 minutes. Let the bases cool down on a cake rack and then carefully turn them over
3
Roast the flaked almonds in a pan without fat until golden brown. Leave to cool. Wash, clean and halve the strawberries. Heat jam. Spread each tartlet with about 1 tsp. jam and cover with strawberries. Spread strawberries and the edges with the rest of the jam. Sprinkle the edges with flaked almonds and press on a little