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Betty Bossi Koch-Center
8 mini tartlet tins (each approx. 10 cm in diameter), greased and floured
How it's done
Roll out the pastry, cut out eight circles (each approx. 11 cm in diameter). Place the pastry in the moulds, prick firmly with a fork. Spread the jam over the base. Cut little shapes (e.g. hearts) out of the remaining pastry, chill.
Beat the egg yolks and sugar until light and fluffy. Stir in the almonds, lemon zest and butter. Beat the egg white until stiff. Mix the flour and baking powder, fold into the mixture along with the egg white. Divide the mixture into the moulds. Press the berries into the mixture, top with the chilled pastry hearts.
Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the moulds and leave to cool on a rack. Dust the tarts with icing sugar.
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