Frangapan Tarts

Makes 12-16 Tarts

INGREDIENTS

For the tarts:

6 small deep shortcrust pastry cases buy or make your own (recipe below)
1 egg
100g ground almonds
100g butter
90g golden caster sugar
1 orange
1 tbsp vanilla paste or extract
½ a 350g jar of good-quality raspberry jam
1 x 250g tub of crème fraîche, to serve

METHOD:
Turn your oven to 190°C/375°F/gas 5.

Put the 6 pastry cases on a baking tray. Make a frangipane mixture by cracking the egg into a mixing bowl and adding 100g of almonds, 100g of butter and 90g of golden caster sugar. Grate over the zest of ½ an orange and add 1 tablespoon of vanilla paste or extract. Use a spoon to mix everything together. Spoon a small teaspoon of jam into each pastry base. Top with a heaped teaspoon of frangipane, add another small teaspoon of jam, then finally another heaped teaspoon of frangipane. Put the tray in the oven on themiddle shelf and set the timer for 18 minutes exactly.
When the little tarts are golden and cooked, turn the oven off and take them out. Serve them warm, with a dollop of crème fraîche on the side.

Shortcrust pastry cases recipe:

150g flour
75g butter
Enough water to make a stiff pastry
Cut cases using a 98mm pastry cutter ( if using muffin moulds)