18 May 2009
Weight of 1 egg in:
Margerine or butter
110g S.R flour
50g ground almonds (optional)
Roll out the pastry and cut out with a pastry cutter to fit tart tins.
Place in the tart tins and chill.
Beat together the margerine or butter with sugar.
Add the egg
Mix in the flour and ground almond if using.
Take tart tins from the fridge.
Heat oven 180C
Place a little jam in the bottom of each pastry tart.
Add a large teaspoon of sponge.
Bake for 15-20 mins until pastry cooked and sponge golden.
Allow to cool.
Can be iced as picture. Just icing sugar and water or lemon juice, to required thickeness.
Spoon over each cake.