Mouthwatering shortcrust pastry tarts with a sweet and savory filling.
Ingredients:
raspberry jam
(For the pastry) 6oz flour
(For the pastry) 3oz lard
(For the pastry) pinch of salt
(For the pastry) cold water
(For the mixture) 1 egg and its weight in butter, sugar and flour
(For the mixture) A pinch of baking powder
(For the mixture) grated rind of half a lemon
Cooking Instructions:
Line patty-tins with short crust pastry made with pastry ingredients
Put into each a small quantity of raspberry jam
For the mixture, beat the butter and sugar to a cream, add egg and flour alternately (beating well between each addition), then the lemon rind and ,lastly, the baking powder
Put a teaspoonful of the mixture on top of the jam and bake immediately in a fairly quick oven until nicely browned