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Gooseberry and Elderflower Bakewell Tart Petits Fours

Shortcrust pastry cases filled with gooseberry jam and almond frangipane, topped with decorative flaked almonds and baked until golden.

BakingVegetarianDessertPastryAlmondsFruity
Estimated Nutrition
Calories
318.9
kcal / serving
7652.5 kcal total
Carbs
29.9g
per serving
718.3 g total
Fat
20g
per serving
479.5 g total
Protein
5g
per serving
120.4 g total
Cook Time
55
minutes
Serves
24
pieces
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Icing Sugar
225
g
Granulated Sugar
150
g
Caster Sugar
CondimentsSauces
1
tbsp
Elderflower Cordial
Dairy
250
g
Butter
Cold, cut into cubes
2
piece
Egg
Free-range
10
g
Butter
Knob for the pan
1
piece
Egg Yolk
Free-range
150
g
Butter
Soft
Fruits
225
g
Gooseberries
Topped and tailed
GrainsCereals
500
g
Plain Flour
Large pinch for dusting
Liquids
150
ml
Water
NutsSeeds
1
piece
Vanilla Pod
Split, seeds scraped out
150
g
Ground Almond
100
g
Flaked Almonds
Untoasted

Method

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