traybakes & more

retro recipes for the modern baker

Tag: jam

Chocolate Almond Tartlets

There seems to be quite a theme running through my retro recipe books of pastry, with a layer of jam (preferably raspberry) and then some variety of topping. And these Chocolate Almond Tartlets fit this pattern perfectly. Crisp pastry case, thin layer of raspberry jam and a chocolate and almond topping. The topping is a little crisp and a little chewy and combined with the pastry and jam, it’s really rather delicious!

The recipe makes about 16 tartlets. The topping will rise and crack a little in the oven. And if your house is anything like mine, these Chocolate Almond Tartlets won’t last very long!

Ingredients

Pastry

6oz/170g/1½ cups plain flour (all-purpose flour)

3oz/85g/¾ stick butter

3oz/85g/¾ cup icing sugar (powdered sugar)

1 egg yolk

1 tbsp cold water, if needed

Filling

raspberry jam

2 egg whites

4oz/110g/1 cup icing sugar (powdered sugar)

2oz/55g/½ cup ground almonds (almond flour)

1 tbsp cocoa powder

½ tsp almond extract

Method

1. Rub the butter into the flour until it resembles breadcrumbs, then add the sugar. Mix in the egg yolk until the pastry comes together into a ball. You might need a little cold water to help it along, but only add a little at a time.

2. Wrap the pastry in cling film/plastic wrap and place in the refrigerator for at least 30 minutes.

3. Remove the pastry from the fridge and roll out thinly. Use to line about 16 tartlet/bun tins. Spoon about 1 teaspoon of jam in the bottom of each pastry case.

4. Place the almonds, icing sugar and cocoa powder in a food processor and blitz to ensure there are no lumps.

5. Whisk the egg whites until they reach the stiff peak stage, then fold in the remaining ingredients (almonds, cocoa, sugar and almond extract).

6. Fill the pastry cases with about 1 tablespoon of the chocolate/almond mixture and bake in a preheated 325F/160C oven for 20-25 minutes.

7. Leave to cool in the tin, then remove to a wire rack.

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Pineapple Coconut Slice

Pastry, jam, pineapple and coconut. It all sounds like a pretty good combination of flavors. And you’d be right! This Pineapple Coconut Slice has a layer of pastry topped with jam (I went for raspberry), pineapple pieces (tinned works great) and then a coconutty mixture, which turns beautifully golden after it’s been baked.

Yes, you have to make pastry for this, but it’s really not that tricky and you’re covering it with lots of toppings, so don’t worry too much about it. And the coconut mixture is quite stiff, so you have to scatter it over the top and press it down a bit, but it all works out in the end, and a little piece of pineapple peeking thought the coconut here and there gives a glimpse of what’s to come!

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German Biscuits

German Biscuits, also known as Empire Biscuits, Belgian Biscuits and, originally (according to Wikipedia) Linzer Biscuits or Deutsch Biscuits.

In the brief history of the German Biscuit that I gleaned from my internet research, it turns out that around the time of WWI, many people started to call these Empire Biscuits instead (remind anyone of Freedom Fries?!) but in Northern Ireland, they continued to be the German Biscuit.

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Paradise Squares

I won’t try to claim that these traybakes will transport you to a tropical island.  If that is your idea of paradise.  Perhaps your idea of paradise is sitting in my kitchen in the middle of a New England winter watching Little Miss Traybakes paint a masterpiece with her new watercolor set while ignoring the housework?  No?!  Unfortunately, that’s all that I can offer right now.  That, and a recipe for these Paradise Squares traybakes.

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Almond & Raspberry Traybake

This is another renamed traybake.  My recipe book calls this ‘Economical Almond Cheesecakes’ and the look on my husband’s face when I told him this (after he had already eaten one or two, or was it three…) reinforced the need for a better name!

Now I’m no cheesecake aficionado, in fact cheesecake rates fairly far down my list of favourite dessert items, but there is nothing resembling a cheesecake in these that I can see.  They are more like a Bakewell Tart, really.

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