Pine nut, curd and almond tartlets

Babiche Martens

Pine nuts have a unique flavour unlike any other nut, and make the perfect topping for these dainty almond tarts. Wrap in small bags or in a pretty box — and then put some aside in a tin for yourself. I like to serve them with a little glass of delicious limoncello or coffee.

Pastry

200 g	Plain flour (Main)
100 g	Cold butter, cut into cubes
¼ cup	Icing sugar
1	Egg

Filling

100 g	Butter, softened
½ cup	Caster sugar
1	Egg
¼ tsp	Almond essence
1 Tbsp	Flour
1 ½ cups	Ground almonds
½ cup	Lemon curd, use up to 3/4 cup (Main)
½ cup	Pine nuts, lightly toasted

Directions

1. Preheat oven to 180C.
2. Into a kitchen processor place the flour, butter and icing sugar. Blend until it resembles fine breadcrumbs. Add the egg and blitz until the dough sticks together. If need be, add a tablespoon of cold water.
3. Place the dough onto a lightly floured bench. Roll, then cut circles to fit mini muffin tins. Set aside.
4. For the filling, beat the butter and sugar until light and creamy. Add the egg and almond essence and beat again. Stir through the flour and ground almonds.
5. Into the base of each tart case place the pastry and a small dollop of lemon curd. Fill the tart almost to the top with the almond mixture then sprinkle over a few pine nuts. Place the tarts into the oven for 20 minutes until the middle is just set. Remove and let them sit in the tin for 5 minutes, then remove.
6. Cool on a rack and store in an airtight container.

More home-made gifts from Angela

• Herb dressing
• White chocolate, ginger and macadamia panforte