Strawberry and almond crumble tarts
About the bake
These gorgeous strawberry & almond crumble tarts are perfect for a dinner party with a scoop of ice cream.
Method
Step 1
Pre-heat the oven to 180°C (fan 160°C, gas mark 4) and place in a baking tray to warm.
Step 2
Lightly rub together the flour, ground almonds and butter using your fingertips until the mixture resembles breadcrumbs. Add the sugar.
Step 3
Take out 3 tablespoons of the mix and put aside for the topping.
Step 4
Add the water to the bowl and gently mix together to form a dough. Add a little more water if necessary. Wrap the dough in cling film and refrigerate for 15 minutes.
Step 5
Turn the dough out onto a lightly floured surface and roll out. Cut out 6 rounds using a 12 cm cutter and use to line 6 small tartlet tins.
Step 6
Warm the jam gently until it has just melted and add the chopped strawberries. Divide this mixture between the tartlet tins, taking care not to overfill.
Step 7
Add the flaked almonds and muscovado sugar to the reserved crumble and mix together. Sprinkle this topping over the tarts.
Step 8
Bake on the pre-heated baking tray for 30-35 minutes or until the tarts are golden.
Step 9
Leave to cool before removing from the tins or serve slightly warm with fresh cream or ice cream.
Ingredients
For the pastry
- 100gAllinson's Plain White Flour
- 80gButter (unsalted) (cold.)
- 25gBillington's Unrefined Golden Caster Sugar
- 25gAlmonds (ground)
- 1 tbspWater (cold)
For the filling
- 2 tbspStrawberry jam (smooth)
- 250gStrawberries (washed and chopped into pieces)
- 75gAlmonds (flaked)
- 1 tbspBillington's Unrefined Light Muscovado Sugar
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