Black Butter and Almond Tarts
Black Butter and Almond Tarts...or Frangipane Tarts! James avoids using almond essence, preferring to keep it traditional by using ground almonds. He used black butter from Irish Black Butter!
Ingredients
Pastry
- 225g plain flour
- 1 egg yolk
- 125g butter, diced
Frangipane
- 250g butter, softened
- 125g caster sugar
- 250g ground almonds
- 5 eggs
To top
- 25g toasted flaked almonds
To serve
- Jar of black butter
- Clotted cream
Method
- Preheat the oven to 180C.
- To make the pastry, mix the flour and butter together to resemble breadcrumbs, add the egg and bring together. Then, chill for 30 minutes.
- Roll out the pastry onto a floured surface, then use to line an 8×10 cm tins.
- Beat together the butter, sugar, almonds and eggs, then pop some of the black butter into the tarts. Then, spoon into the pastry case, sprinkle over flaked almonds and bake for 25 minutes. Serve warm with cream.
Ingredients
Pastry
- 225g plain flour
- 1 egg yolk
- 125g butter, diced
Frangipane
- 250g butter, softened
- 125g caster sugar
- 250g ground almonds
- 5 eggs
To top
- 25g toasted flaked almonds
To serve
- Jar of black butter
- Clotted cream
Method
- Preheat the oven to 180C.
- To make the pastry, mix the flour and butter together to resemble breadcrumbs, add the egg and bring together. Then, chill for 30 minutes.
- Roll out the pastry onto a floured surface, then use to line an 8×10 cm tins.
- Beat together the butter, sugar, almonds and eggs, then pop some of the black butter into the tarts. Then, spoon into the pastry case, sprinkle over flaked almonds and bake for 25 minutes. Serve warm with cream.
