Ingredients
50g raspberry jam
100g softened butter
100g golden caster sugar
100g ground almonds
2 eggs
25g flour
a few flaked almonds
Method
Heat oven to 190C/170C fan/gas 5. Divide the raspberry jam between 12 uncooked tartlet cases.
Beat the softened butter with the golden caster sugar, then gradually beat in the eggs followed by the ground almonds and flour.
Sprinkle with a few flaked almonds and bake for 15-20 mins.