Pastry
202
Congress Tarts
Makes 24
Dish: 2 x 12 hole bun tins 32 x 24cm (121/2"x 91/2"), greased
Oven Accessory: enamel shelf in lower position + wire shelf in
upper position
350g (12oz) shortcrust pastry
50g (2oz) butter
50g (2oz) caster sugar
1 egg, beaten
3ml (1/2 tsp) almond essence
75g (3oz) ground rice
raspberry jam
Pre-heat oven on CONVECTION 170°C. Roll out the shortcrust pastry to a thickness of
approximately 3 mm. (1/8"). Cut out 24 circles using a 7.5 cm (3”) pastry cutter. Place in
bun tins. Cream together butter and sugar until light and fluffy. Add beaten egg gradually
and then almond essence. Fold ground rice into mixture. Place 1/4 - 1/2 tsp of jam in the
base of each pastry round and top with 1tsp of creamed mixture. Place bun tins on shelves
and cook on CONVECTION 170°C. for 20 mins. or until risen and golden brown.
Ingredients
Cooking method
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