Nut Tartlets

Recipes by Pajamas & Jam's & Photography by Ayeh Khalatbari


For the Filling:
Preheat the oven to 180°C. Knead the flour and butter until it looks like breadcrumbs in a mixer fitted with a dough hook. Add the castor sugar and mix. Add water and work everything swiftly together to form a smooth dough shape in a ball, press flat, wrap in cling film and refrigerate for 30 mins. Lightly butter the tartlets tins , 6 x 10 cm tins needed, cut baking paper and insert in baking tins. Roll out the crust, cut in circles, blind bake for 10 mins. Remove from oven.

For the crust:
Gradually beat the butter and sugar until creamy.  Add the egg yolks one by one, keep mixing. Add the flour and mix . Take the mixed nuts and add to your smooth dough, mix. Add this nut mixture to the tartlets tins . Sprinkle some castor sugar on top. Bake for 20 minutes, until ready. Serve with some cream on the side or fresh figs cut in half.


For the filling:
200g flour
110g butter
30 ml castor sugar
45 ml cold water

For the crust:
120g butter, unsalted
140ml castor sugar
3 egg whites
60g flour
200g crushed mixed nuts
15 ml castor sugar