Serves 4 Preparation time: 10 minutes Cooking time: 20-25minutes Ingredients 210g frozen ready-rolled puff pastry 25g lemon flavour biscuits crumbs ½ tsp lemon rind, finely grated 125g white marzipan cut into thin slices 150g frozen raspberries 4 tbsp brandy 20g flaked almonds, lightly toasted 1 tsp cinnamon powder To serve Custard or cream
Method 1. Pre-heat oven to Gas 6/200C. Roll the pastry out very lightly to make a 27.5cm square and then cut out four circles approx 13cm diameter. Place each one in a small 12cm loose bottom tartlet tin/or Yorkshire pudding tins so that a little of the pastry comes up the side. 2. Mix the lemon rind, biscuit crumbs and, keeping a border of 1cm around the edge of the pastry, sprinkle a heaped teaspoon over the base. Then cover with marzipan slices and place 14 or 15 raspberries upright on top. 3. Drizzle 1 tbsp brandy over the fruit on each tart, place on a heated baking tray and bake for approx 20 minutes until the pastry is golden and rises around the edges. 4. Shake a little cinnamon powder over the raspberries and sprinkle with flaked almonds. Recipe created by Sarah Kearns 2008 www.vegsoc.org