[ Recipe adapted from Adventures in Cooking ]
Technically not pies, but close enough. My beautiful friend/unofficial sister in law got married a few weeks ago and had a super delicious, bring-a-plate take-a-plate reception afterwards. My plan was to take these tartlets, as well as some salted chocolate chunk cookies, and be heralded as some sort of master baker queen. My own ego was my downfall however, and I ended up only taking the cookies as the tartlets didn’t match up to the perfect image in my head (the cookies were a little bit overcooked too, but I had to take something).
Of course, as soon as I got home and looked at them afresh I realised they were fine. They still didn’t look nearly as cray-mazing as the original recipe, but who would know that?! So I took them to my mother’s and we ate them all.
Head on over to Adventures in Cooking for the full recipe — and some photographs that are so pretty you’ll probably cry — and you’ll find a brief overview of my version below!
115g unsalted butter
¼ cup + 2 tbsp icing sugar
¼ tsp vanilla extract
1 cup + 2 tbsp plain flour
¼ tsp salt
2 cups raspberries
½ tsp ground cardamom
¾ cup sugar
¼ tsp ground cardamom
¼ cup sugar
¼ cup water
½ cup slivered almonds
1. Combine the raspberries, cardamom, and sugar in a small saucepan over high heat. Bring the pot to a boil, then reduce heat and simmer for about 4-5 minutes, stirring continuously. After the raspberries dissolve, the mixture should bubble and froth, then gradually thicken to a gel. When the jam is at your preferred consistency, set aside to cool completely or chill in the refrigerator while you make the crust.
2. Cream the butter until light and smooth. Add the icing sugar and beat until combined. Add the vanilla extract and mix again. Sift the flour and salt together. Add the flour mixture to the butter mixture, mixing gently until it comes together into a thick dough. Wrap in plastic wrap and refrigerate for about 30 minutes (or freeze for 10).
3. Preheat the oven to 175ºC. Press the dough into the pans and up the sides. Fill the tartlets with jam.
To make the glazed almond topping, combine sugar, water, and cardamom in a small saucepan over medium heat. Stir to dissolve the sugar, then bring the syrup to a simmer for a minute or two until it thickens. Remove from heat and let it cool briefly, then pour the cardamom syrup over the slivered almonds and toss until coated evenly. Layer the almonds generously over each tartlet. Bake for 20-25 minutes, until the filling bubbles and the shortbread crust is browned.