makes six generous sized tarts.
♥ 125g butter, melted
♥ 125g caster sugar
♥ 125g ground almonds
♥ 1 egg, beaten
♥ 50g flaked almonds
♥ 1 tsp almond extract
♥ apricot jam
♥ 6 sheets of filo pastry
♥ 8cm/3" tart tins, preferably with removable bases
preheat your oven to 180 degrees.
begin by making the frangipane by mixing the sugar, butter, ground almonds, egg and almond extract.
set aside and make the filo cases. place the tart tins on a baking tray and spritz a little oil or low cal spray in the cases. lay out the filo sheets into squares with a little flour if you think it might stick whilst you are handling it.
make little squares by folding in the edges and folding them in again. just like that playground fortune teller game if you remember that :) then place in the tarts and fold the edges in to create a lip. it will probably flake a little but don't worry - it all adds to the effect!
when you're happy with your little tart bases, spoon in a layer of apricot jam into each.
next, spoon in the bakewell mix and top with flaked almonds.
allow to cool in their tins before removing and laying out on a pretty tray.
last step... devour!
what do you think? if you like this, you might also like my trials with a chocolate bakewell tart, treacle tart or lemon frangipane tart :)