Almond tartlets with raspberry jam and cream


For the tartlets

  • 50 g butter
  • 50 g caster sugar
  • 50 g ground almonds
For the topping

  • about 50 ml raspberry jam
  • 75 ml double cream, or whipping cream, whipped


Rachel Allen's Scrumptious Little Tarts Are So Quick And Easy To Make You Can Rustle Up A Batch For Tea In No Time

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