Berry Business-Summer Sizzler 2

Happy Saturday!

Today's summer sizzler is a spur of the moment recipe where I kinda just made it up off the top of my head. But it tasted rather yum. Full of flavour and reasonably healthy too, it really is the perfect summer snack!

And they are...raspberry and almond tarts!

Now how often do you end up with a load of raspberries which are looking a little past their best and just no one is eating them? Well here is a sure way to get rid of those rejects in a tempting new dessert.

As always, here's the recipe!!

Ingredients:
225g plain flour
80g caster sugar
110g butter, softened
1 egg

Punnit of raspberries
200g marzipan, grated

Ground almonds (optional)
Icing sugar (optional)

Method:
Crumb together the butter and flour by hand and then add the caster sugar. Add the egg (and a splash of milk if needed) to form a soft dough and leave to chill in the fridge while you prepare the other ingredients.

Rinse the raspberries under cold water to get rid of any dirt and leave to dry on a piece of kitchen towel.
Grate the marzipan onto a plate.
Pre heat your oven to 180 degrees Celsius and grease a Yorkshire pudding or cupcake tin.

Roll out the pastry into rounds with a scone cutter (make sure your scone cutter is roughly the same width as the holes in the tin you are using). Pop the pastry rounds into the desired tin and press gently to ensure there are no gaps and the pastry is sitting in the tin correctly; this will prevent any breaks in the pastry.

Add a generous layer of grated marzipan to the bottom of the pastry and then top up with the raspberries.
Bake in the oven for 12-15 mins or until the pastry is cooked.

Finally, sprinkle ground almond or icing sugar on top to give it that finished snazzy look.

And there you have it, nice and delicious, and most importantly it's packed with summer vibes.



Let me know what you think!

Charley X

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