Corrina wrote up a fantastic page on our Christmas Conserve, you can find her blog here!
- 225 g plain flour
- 115 g unsalted butter, cubed and chilled, plus extra for greasing the pan
- 85 g caster sugar
- 1 large egg, beaten
- Half a teaspoon of ground cinnamon
- 300 ml ready-made custard
- 4 rounded tablespoons ground almonds
- 1 jar Boddington’s Berries Christmas Conserve (you won’t use it all, don’t worry)
- Toasted flaked almonds, to sprinkle on top
- Icing sugar, to dust
- Sieve the flour into a bowl and then use your fingertips to rub the butter in to it, until it resembles bread crumbs. Add the sugar and cinnamon and mix it all together. Add the beaten egg and, using a round ended knife, mix the egg in to the flour mixture as best as you can. Use your hand to press any dry bits in to the pastry mixture. Press it all together until it becomes a nice smooth ball. It will feel a bit sticky but that is perfect. Wrap it in cling
- film or foil and place in the fridge for 30 minutes.
- While the pastry is chilling, preheat the oven to 200C/180C fan. Lightly grease a 12 hole muffin pan.
- Mix the custard and the ground almonds together.
- When the pastry has chilled, gently press it together until it is soft enough to roll out. Dust your worktop with flour and roll out your pastry to about 4 mm thickness. Use a large round cutter to cut out circles.
- Press the pastry circles in to the muffin pan cavities. The pastry sides should go at least halfway up the pan. (If you have cut your pastry thick enough you can gently press the sides to make the pastry go higher up the sides if needed).
- Add 1 heaped teaspoon of almond custard to each pastry case, and then add a teaspoon of Christmas Conserve on the middle of the custard. (If you have pressed your pastry cases high up the sides of the pan you can add a bit more of each filling). Sprinkle a few toasted flaked almonds over the top.
- Bake in the centre of the oven for around 15-20 minutes, or until the pastry is golden.
- Leave to cool in the pan for 5 minutes, then gently remove them using a small spatula or knife to ease them out.
- Dust with icing sugar. Serve warm or cold.
Depending on how high you made your pastry cases, you will probably have enough pastry and filling to make 4-6 more tarts.