Saturday, 31 May 2014

apricot and almond tarts


300gsweet short rust pastry

125g butter

125g caster sugar

150g ground almonds 

50g plain flour

3 eggs

1 tsp vanilla 

75g flaked almonds

3 tbsp apricot jam

2 x 410g apricot halves 


oven to 180

line the jam tart tin with baking parchment and fill with baking beans. bake blind for 5 minutes, then remove the parchment and baking beans and return the pastry to the oven for an extra 3 minutes

beat the butter and sugar together until light and fluffy. Add the ground almonds, flour and eggs. Stir in the vanilla extract and one tablespoon of flaked almonds.

spread the apricot jam on the base of the cooled pastry case. Spread the frangipane mixture over the apricot jam. Sit the apricots on the filling and gently press them down. Scatter over the remaining flaked almonds.

bake for 25-30 minutes, or until the filling is set and golden-brown.

Monday, 26 May 2014

piña colada cupcakes


makes 12

  • for the cakes:
  • 175g butter
  • 175g caster sugar
  • 3 large eggs
  • 75g pineapple
  • 175g self-raising flour
  • 50g desiccated coconut
  • 2 tbsp coconut cream
  • for the rum icing:
  • 115g butter
  • 225g icing sugar
  • 2 tbsp rum