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–+ servings
congress tarts on a round platter.

Congress Tarts

Amanda
These old fashioned congress tarts have a crisp and buttery shortcrust pastry base and are filled with jam and almond frangipane
4.78 from 18 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert, tea time
Cuisine British
Servings 12
Calories 264 kcal

Equipment

  • 12 hole shallow baking tin 68mm or 2 ⅝ inches diameter
  • round cutter 68mm or 2 ⅝ inches diameter
  • Mixing bowl
  • saucepan or microwave to melt butter
  • Wooden spoon
  • Food processor - optional
  • cooling rack

Ingredients
 
 

Pastry

  • 220 g flour
  • 75 g caster sugar
  • 110 g unsalted butter
  • 1 egg
  • ¼ teaspoon salt

Filling

  • 12 teaspoon seedless raspberry jam
  • 80 g ground almonds
  • 15 g flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 50 g caster sugar
  • 50 g unsalted butter
  • 1 egg
  • 1 teaspoon almond extract

Decoration

  • 4 blanched almonds
  • 1 tablespoon flaked almonds

Instructions
 

Pastry by food processor

  • Put the flour, salt, sugar and cubed butter into the bowl of a food processor. Pulse 4 times to combine.
  • Add the egg and pulse 4 times.
  • Gather the mixture into a ball and knead briefly.

Pastry by hand

  • Put the flour and salt in a bowl and mix.
  • Cut the butter into small pieces and rub it into the flour with fingertips until it resembles breadcrumbs.
  • Stir in the sugar then mix in a beaten egg with a fork.
  • Bring the mixture together with your hands into a dough and knead briefly.

Chilling

  • Flatten the pastry into a disc and wrap in clingfilm.
  • Place in the fridge for 30 minutes to chill.

Filling

  • Put the ground almonds, sugar, salt and baking powder into a bowl.
  • Melt the butter in a saucepan over a low heat or in a bowl in the microwave.
  • Allow to cool slightly then beat into the dry ingredients with a wooden spoon.
  • Beat the eggs and almond extract into the almond mixture.
  • Roll the dough out with a little extra flour to prevent sticking at about half a centimetre thickness.
  • Cut out 12 rounds and place in the tin. Place a teaspoon of jam in the bottom of each one.
  • Use two teaspoons to divide the almond frangipane filling evenly to cover the jam.
  • Decorate the tarts with flaked almonds, whole almonds or thin crosses of pastry.
  • Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4 and bake for about 20 minutes or until golden.
  • Leave the tarts to cool in the tins for a few minutes the lift out onto a wire rack to cool completely.

Notes

The  nutritional information assumes that all of the pastry is consumed asthere is enough in the recipe to decorate all of the tarts.
If you use nuts or leave them plin then the calories will be less.

Nutrition

Calories: 264kcalCarbohydrates: 27gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 56mgSodium: 176mgPotassium: 46mgFiber: 1gSugar: 11gVitamin A: 373IUCalcium: 38mgIron: 1mg
Keyword Bakewell tart, congress tarts, frangipane tart
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