Viennese Tartlets

These aren’t much to look at but they are quick, easy and cheap to make, using ingredients that you’ll probably always have in.
I got 12 small tartlets out of this recipe.

Ingredients: (Ounce to Gram Conversion Chart)

2oz Icing Sugar
6oz Butter (soften in the microwave, full power for about 10-15 seconds)
6oz Plain Flour
2tsp Vanilla Extract
12tsps Raspberry Jam

Recipe:

Grease 12 cupcake cases (paper or silicon) and place them into a muffin tray.

Re-usable silicon cupcake cases, greased and placed into muffin trays

Re-usable silicon cupcake cases, greased and placed into muffin trays

Pre-heat the oven to 160oC (325oF, Gas Mark 3).

In a large mixing bowl, sieve in the icing sugar and add the butter, cut into small cubes. Cream the two ingredients together with a wooden spoon by pressing the mixture into the bottom of the bowl until fully combined, light and fluffy.

Sieve in the flour and add the vanilla. Cream all the ingredients together, again by pressing the mixture into the base of the bowl with a wooden spoon, before bringing it together into a ball with your hands.

Pipe the mixture into the cupcake cases (using a piping bag) in spirals starting from the centre and working outwards. The mixture is very stiff so you can alternatively just take balls of the dough and press them into the cases.

Bake for 16mins and then take out of the oven. Transfer the tartlets to a wire cooling rack.

Use a knife and teaspoon to gently spoon out a small circle of the tartlet in the centre of each one. Fill the hole with a teaspoon of raspberry jam and finish with a dusting of icing sugar if you wish.

Viennese Tarts

You can use whatever you want for the filling; I had some orange curd so filled five of the tartlets with it and the rest with raspberry jam.

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