Friday, March 4, 2011
recipe from delia
225g soft butter
75g icing sugar, sifted, plus a little extra for dusting
200g self raising flour
3tbsp blueberry filling
1. Beat the butter and the icing sugar together until very soft and creamy and afterwards, stir in the sieved flour and cornflour to form a soft paste.
2. Transfer the paste into the piping bag. Squeeze the paste down the bag to the nozzle and pipe the mixture into the paper cases in a circulate pattern to give a hollow in the centre.
3. Bake the tart at 180C for 20 minutes or until lightly golden brown, they will still be just slightly soft in the centre. Remove them from the patty tins to a wire rack to cool for 15 minutes, leaving them in their paper cases.
4. Put a small blob (about half a teaspoonful) of raspberry jam in the centre of each tartlet, then sift a light dusting of icing sugar over the top of each one and leave them to cool.