Congress Tarts Recipe
Here's how to make the best congress tart with this easy and tasty recipe. It's full of almond flavour and is hard to resist.
Ingredients
Sweet Shortcrust Pastry
- 350 g Plain Flour
- 230 g Unsalted Butter
- 100 g Caster Sugar
- 2 tbsp Milk Or Water
Frangipane Filling
- 12 tsp Raspberry Jam (Seedless)
- 70 g Caster Sugar
- 70 g Unsalted Butter
- 70 g Ground almonds
- 40 g Plain Flour
- ½ tsp Baking Powder
- 1 Egg
- 1 tsp Almond Extract
- ½ tsp Salt
- Flaked Almonds (To Decorate)
Instructions
Sweet Shortcrust Pastry
- Add flour and sugar to a food processor or mixing bowl and mix until evenly distributed.
- Then add butter to the food processor and process until the mixture resembles fine breadcrumbs. If you’re using your hands rub the butter into the flour and sugar mixture.
- Add a few tablespoons of water (or milk) and mix together until the pastry dough has formed. Use your hands to bind the dough together
- Wrap the sweet shortcrust pastry in clingfilm and leave to chill in the fridge for at least 15 minutes.In this time, preheat your oven to 180°C (gas mark 4, 160°Fan) and grease a cupcake tin with oil or butter.
Frangipane Filling
- Whilst the dough chills, place butter and sugar into a large mixing bowl and cream together until light and fluffy.
- Add a beaten egg and almond extract to the mixing bowl and mix together until evenly combined.
- Pour flour, baking powder, salt and ground almond into the mixing bowl and mix together until evenly distributed.
Congress Tart
- Using a rolling pin, roll out the pastry on a lightly floured surface. The pastry should be around 0.5cm (5mm) thick.
- Get a round fluted cookie cutter preferably 7.4cm or 7.5cm and cut out bases from the pastry. Place the bases into your cupcake tin and gently press them down into the holes.
- Add a teaspoon of raspberry jam to the centre of each base.
- Add a tablespoon of the almond frangipane filling, make sure that it covers the layer of jam below.
- Decorate the congress tarts by sprinkling flaked almonds on top or by using the remaining pastry to create crosses (slice two strips of pastry and layer one strip horizontal across the middle and the other vertical).
- Bake in the oven for 20 minutes or until golden. Leave the tarts to cool down for 10 minutes before removing from the tin.
Video
Nutrition
Calories: 308kcalCarbohydrates: 34gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 51mgSodium: 214mgPotassium: 39mgFiber: 1gSugar: 13gVitamin A: 483IUVitamin C: 0.5mgCalcium: 28mgIron: 1mg
Tried this recipe?Mention @MyMorningMocha or tag #mymorningmocha!