Turlough Tarts

Delightful little tarts, filled with sponge mixture and topped with jam, Turlough Tarts originated in Ireland. Any kind of fruit jam may be used.

12 oz. Shortcrust Pastry I

3 oz. butter, softened

3 oz. castor sugar

2 eggs

2 teaspoon almond essence

7 tablespoons fruit jam

Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).

On a lightly floured board, roll out the dough to approximately {-inch thick. Using a 3-inch pastry cutter, cut out 22 dough circles. Line 22 patty tins with the circles and set aside.

In a large mixing bowl, using a wooden spoon, cream the butter until it is light and fluffy. Add the sugar and beat it into the butter until the mixture is smooth and creamy. Beat in the eggs, one at a time. Stir in the almond essence.

Half-fill each dough case with the creamed mixture and spoon a little jam on top of the mixture. Place the patty tins in the oven and bake for 20 to 25 minutes or until the pastry is golden brown and the filling has set.

Remove the tins from the oven. Allow the tarts to cool for 3 minutes. Transfer the tarts to a wire rack to cool completely before serving.

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