Ooooh, and by the way, who watched the final of the GBBO? From the rest of the series, I wouldn't have guessed that Nancy would win. I thought that Richard was going to win, but I hoped that Luis would. I was so surprised when neither of them won!
For the blackcurrant jam:
175g frozen or fresh black currants
1 1/2 tablespoons of caster sugar
For the pastry:
200g plain flour
100g unsalted butter
40g caster sugar
1 large egg
For the frangipane:
55g unsalted butter, softened
55g caster sugar
1 large egg
40g ground almonds
15g self raising flour
For the topping:
75g icing sugar
36 black currants
12 hole muffin tin, greased
5cm round cutter
1. Put the black currants and the sugar in a saucepan (if you are using fresh blackcurrants then add a little dribble of water) Cook, stirring regularly, over a medium heat until thick and not watery looking. Remove from the heat and cool.
2. For the pastry, rub together the flour and butter until the mixture looks like breadcrumbs. Add the caster sugar and stir in the egg with a butter knife until fully combined. You may need to tip out the mix onto the table and mix together with your hands.
3. Wrap the pastry in cling film and chill in the fridge for at least 30 minutes.
4. Remove the pastry from the fridge and roll out to a thickness of 3mm. Use the cutter to cut out 12 circles and place in the muffin tin. Re-roll the pastry and cut 12 strips that are 2cm wide and 20cm long.
5. Line the sides of the muffin tin with the strips. Make sure the seams are totally joined together by pressing them together with your thumbs. Chill the muffin tin for at least 15 minutes.
6. Preheat the oven to 170°c.
7. Place all the ingredients for the frangipane into a bowl and beat together with a wooden spoon or electric mixer until combined.
8. Remove the muffin tin from the fridge and prick the bases with a fork. Place around half a teaspoon of jam into the base of each pastry case. You may not need to use all of the jam, as you don't want too much jam in the tarts.
9. Divide all of the frangipane between the tarts and bake for 25 minutes.
10. After taking out of the oven, allow the tarts to cool in the tin for a few minutes before removing from the tin and placing on a wire rack to cool completely.
11. Mix the icing sugar with a few drops of water to make a thick paste and drizzle a little on the tarts with a spoon. Top with the blackcurrants.
- If you can't get any blackcurrants or you don't like them, you can use the same quantity of raspberries or blueberries
- A quick video showing you how to rub butter into flour (for the pastry) http://www.bbcgoodfood.com/technique/how-rub-butter-and-flour
- When rolling out the pastry, do it on a sheet of greaseproof paper to stop the pastry sticking to the worktop
- As with any cake, do not open the oven when these are baking or the frangipane will sink!