Nut tartlets

Deur Barbara Joubert, SARIE KOS Lente 2009

Foto’s: Micky Hoyle Galery

Very good, so alllow about 3 per person

6 tartlets – serve 2

1 sheet (400 g) flaky pastry
1 egg, beaten
75 g soft butter
60 ml soft brown sugar
100 g finely ground almonds
50 g pecan nuts
50 g whole almonds
30 ml soft brown sugar
icing sugar, to sift on top

Preheat oven to 200 °C. Cut 6 circles of about 8 cm out of the pastry. Put pastry circles on a lined baking tray. Paint them with beaten egg. Mix butter, 60 ml brown sugar and ground almonds in food processor to a fine paste. Divide paste between pastry circles – smear it on top. Arrange whole nuts on top and sprinkle a teaspoonful of brown sugar onto every tartlet. Bake for 25 minutes until pastry is crisp and cooked through. Allow to cool a little and sift icing sugar over.

Assistent Lynnae Janse van Rensburg

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