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Nutty, fruity, festive muffin tarts

Ingredients

  1. Step 1 450g plain flour
  2. Step 2 250g salted butter , cut into small pieces
  3. Step 3 25g ground almond
  4. Step 4 50g golden caster sugar
  5. Step 5 1 egg yolk , beaten
  6. Step 6 300g ground almond
  7. Step 7 250g golden caster sugar
  8. Step 8 100g currant
  9. Step 9 100g sultana
  10. Step 10 50g flaked almond
  11. Step 11 2 tsp cinnamon
  12. Step 12 1 tsp nutmeg
  13. Step 13 1 tsp mixed spice
  14. Step 14 200g butter
  15. Step 15 4 eggs , beaten
  16. Step 16 1 lemon , finely grated zest and juice
  17. Step 17 1 orange , finely grated zest and juice
  18. Step 18 icing sugar , for dusting
Nutty, fruity, festive muffin tarts
Calories: 394 Carbohydrate: 36 g Protein: 7 g Fat: 26 g
Cook time: 90 minutes Prep time: minutes Total time: 90 minutes Servings: 24

TAGS

Buffet Dessert Snack British Josh Eagleton 400 kcal or less Cinnamon currant currant Flaked almond Flaked almond Golden caster sugar Good Food Ground almond Ground almond lemon lemon Mince Nutmeg Orange Orange Over an hour Sultana Sultana Winter Xma

Directions

  1. Step 1 First make the pastry. Sift the flour into a large bowl, add the butter and, using your fingertips, rub it into the flour so the mixture resembles breadcrumbs. Measure 150ml/¼ pint cold water into a jug. Stir the ground almonds and sugar into the flour mixture, then add the egg yolk and a little of the water, stirring with a knife. Gradually work in the rest of the water, stirring until you have a soft pastry ball. Wrap it in cling film and chill for 20-30 minutes.
  2. Step 2 Meanwhile, make the filling. Preheat the oven to fan 180C/conventional 200C/gas 6. Tip the ground almonds, sugar, currants, sultanas, almonds and spices into a large bowl and stir. Melt the butter (use the microwave for speed) and add to the dry ingredients with the beaten eggs and the lemon and orange zest and juice. Mix together really well.
  3. Step 3 Roll out the pastry on a lightly floured surface (working with half at a time is easiest) to about 5mm thickness. Cut out about 24 rounds using a 10cm round cutter. Use each round to line a muffin tin (use two trays, or bake in batches). Spoon the filling into each pastry-lined tart, so it is just shy of the top of the pastry.
  4. Step 4 Bake for 20-25 minutes until pale golden, then turn each tart out on to a wire rack and dust with icing sugar. Lovely served warm or cold.