Almond Tarts

• 12 shortcrust pastry cases
• 1 egg
• 100g (4 oz / approx. 1 cup) ground almonds
• 100g (4 oz / approx 1/2 cup) butter, at room temperature
• 90g (3 1/4 oz / approx. 1/2 cup) golden caster sugar
• 1 orange
• 1 tablespoon vanilla extract
• raspberry jam

Preheat your oven to 375F / 190C / Gas mark 5.

Put the pastry cases on a baking tray.

Crack the egg into a mixing bowl. Add almonds, butter and golden caster sugar to the egg. Grate over the zest of 1/2 an orange and add the vanilla extract. Use a spoon to mix everything together.

Spoon a teaspoon of jam into each pastry case. Top with a heaped teaspoon of frangipane mixture. Put the tray into the oven on the middle shelf and cook for 18 – 20 minutes until golden.

Enjoy!