LEMON ALMOND PASTRY
Description
(Makes 30 baby tarts)
This recipe can be used with Christmas Mince Macaroon Tarts recipe
INGREDIENTS
160g (1 cup & 2 tbsp) flour
50g (¼ cup) castor sugar
35g (1/3 cup) ground almonds
zest of 1 lemon
pinch of salt
115g butter (chilled and finely diced)
1 egg 5ml (1 tsp) rum
5ml (1 tsp) milk
METHOD
- In a food processor with a metal blade put flour, sugar, ground almonds, lemon zest and salt. Sprinkle butter over flour mixture and process the mixture until it resembles breadcrumbs.
- In a small jug, whisk together egg, rum and milk. With the processor running pour egg mixture through the feed tube until the pastry just begins to form a ball (you may not need to add all the liquid). Remove pastry from the processor and press into a disc.
- Wrap in plastic wrap and chill for 30 minutes prior to use.