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Sip something sweet and strong as you nibble these fruity jam tarts with their crumbly almond and vanilla bean shortcrust cases.
Preparation Time : 35
Cook Time : 20
Total Time : 55
175g unsalted butter, at room temperature, chopped
160g (1 cup, lightly packed) brown sugar
1 vanilla bean, split
1 egg yolk
265g (13/4 cups) plain flour
3/4 teaspoon baking powder
55g (1/2 cup) almond meal
240g (2/3 cup) Anathoth Cherry Berry Jam
1 tablespoon milk
1 egg, extra
Place the butter and sugar in a bowl. Scrape in the seeds from the vanilla bean. Use an electric beater to beat for 8 minutes or until pale and creamy. Add the egg and egg yolk, 1 at a time, beating well after each addition. Sift the flour and baking powder into a bowl. Slowly beat the flour mixture and almond meal into the butter mixture until the mixture is just combined.
Transfer the dough to a lightly floured surface. Divide into 2 pieces, one slightly larger than the other. Shape each piece into a disc. Cover with plastic wrap and place in the fridge for 1 hour to rest.
Preheat oven to 180C. Lightly flour a rolling pin. Roll out the larger piece of pastry between 2 sheets of baking paper until 4mm thick. Use a round 6.5cm pastry cutter to cut 16 discs from the pastry. Line sixteen 40ml (2 tablespoons) patty pans with the pastry discs. Fill each with 2 teaspoons jam. Roll out the remaining pastry between 2 sheets of baking paper until 4mm thick. Use a round 5.5cm pastry cutter to cut 16 discs from the pastry. Top each tart with a pastry disc. Press the edges to seal.
Whisk the milk and extra egg in a bowl. Brush the tops of the tarts with the egg mixture. Use a fork to mark a cross on the top of each tart. Bake for 15-20 minutes or until golden. Cool slightly in the pans before transferring to a wire rack to cool. Serve warm or at room temperature.
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