These tarts are the perfect dessert for fall, especially on Sunday after a roast lunch. They’re deliciously sweet on their own but we rather like them accompanied with a dallop of vanilla ice cream or custard. Mmm…
225g plain flour
150g unsalted butter, cut into pieces
75g icing sugar
Icing sugar, for dusting
2 medium eggs, 1 separated, 1 beaten
300g golden syrup
125g amaretti biscuits
25g flaked almonds, lightly crushed
1 unwaxed lemon, finely grated zest
4 tbsp amaretto (or any almond-flavoured liqueur)
60g blanched almonds, for decoration
1. Place the flour and butter together into a bowl and rub the mixture together until it resembles fine breadcrumbs. Add the sugar, egg yolk and 1 tbsp of the egg white and blend to a paste. Tip out onto a lightly floured surface and knead gently until smooth. Wrap in cling film and chill for 1 hour.
2. Preheat the oven to 170°C, gas mark 3. Thinly roll the pastry on a floured surface. Using a 7.5cm cutter, cut out 20 circles and press into the sections of two 12-hole baking tins. Chill while preparing the filling.
3. Gently heat the syrup in a saucepan until slightly thinned. Crush the biscuits by placing them in a freezer bag with a rolling pin (kids love doing this part!) and add to the syrup with the flaked almonds, lemon zest and liqueur, then stir in the beaten egg. Spoon into the pastry cases, making sure you don’t overfill them, then bake for 10 minutes.
4. Remove the tartlets from the oven. Arrange a star shape of 5 blanched almonds on each of the tartlets and return them to the oven for a further 5–10 minutes until a pale golden colour. Leave in the tins for 15 minutes, then transfer to a wire rack to cool. Decorate by sprinkling a little icing sugar on the tartlets.