20 Aug

1 block GF sweet pastry

75g coconut sugar

3 eggs

100g DF butter

1/2 block marzipan (grated)

1 tsp almond essence

1 tsp vanilla essence

100g ground almond

75g GF rice flour

jam (I use homemade raspberry or strawberry jam)

Optional topping:

6 glace cherries

icing sugar

splash of lukewarm water

This recipe makes 6 individual tarts (I use loose based flan/quiche tins which are approx 10cm in diameter).

1) Roll out the sweet pastry and press into greased cake tins, ensuring to leave some overhang as the pastry will shrink when cooked. 

2) cut out baking paper to fit each tin and place on top of pastry - then weight down with baking beans and place in a pre-heated oven (200 degrees) for 15-20 minutes, until the pastry is lightly cooked. Pre-baking the pastry will help ensure you don't get soggy pastry.

3) with an electrical whisk, mix together butter and sugar. Once combined add in eggs and whisk. 

4) now add in marzipan, flour, almond flour and essences and combine until you have a smooth batter.

5) once the pastry cases have cooled a little, add 1-2 tbsp of jam and top with the batter

6) cook in the oven for 20 minutes at 195 degrees

7) remove from oven and leave to cool. We like to top ours with frosting (made from icing sugar and water) and a glace cherry

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