English Christmas Tea Tarts – From the St. Marks Cookbook
Double crust pastry recipe
4 ounces almonds
4 ounces sugar
1 extra large egg
1 tablespoon almond extract
Make or purchase your favorite double pie crust. Assemble dough and chill.
Blanch almonds until skills loosen and pinch off their skins. Dry nuts and grind in a food processor or blender. Combine almonds with sugar, egg and almond flavoring.
Roll out pastry to 1/8 inch thickness and out into circles to fit tart pans (use small muffin pans). After lining tins with pastry, place a scant 1/2 tablespoon jam in each tart shell. Add 1 heaping teaspoon almond mixture on top of jam. Bake at 375 degrees for 25-30 minutes until golden brown. Makes 18 small tarts.