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Categories:Viewed: 9 - Published at: 5 years ago
Ingredients
- 4 Tbsp. unsalted butter
- 1/4 c. sugar
- 1 egg
- squeeze of lemon juice
- 1/2 c. ground almonds
- 20 unbaked pastry shells
- 4 Tbsp. all-purpose flour, sifted
- 1/4 c. slivered almonds
- 2 Tbsp. apricot jam, sieved
Method
- Preheat the oven to 375°.
- Cream the butter and sugar together until light and fluffy.
- Gradually beat in the egg.
- Add the lemon juice and fold in the flour and ground almonds.
- Pipe or spoon into the pastry shells, filling each one to just below the top. Scatter with the slivered almonds and bake for 10 to 15 minutes until golden brown.
- Remove from the oven and brush the tops with hot apricot jam.
