Individual Ground Rice and Almond Tarts


For the pastry:

110g/4oz plain flour

Pinch of salt

55g/2oz butter, cubed

30ml cold water


For the filling:

110g/4oz butter

110g/4oz caster sugar

1 egg

110g/4oz ground rice

1 tsp Almond Essence

Raspberry jam


Preheat the oven to 180°C/350°F/Gas 4


To make the pastry, put the flour and salt in a bowl, add the cubes of butter and using your fingertips, rub the butter into the flour until you have a mixture which resembles coarse breadcrumbs, with no lumps of butter remaining. Using a flat bladed knife, stir in just enough cold water to bind the dough, chill for 15 minutes before using.

To make the filling, cream the butter and sugar together until thick and light in colour, add the egg, ground rice and almond essence and mix together thoroughly.

Roll out the dough quite thinly and stamp out the rounds, large enough to fill a jam tart tin then place raspberry jam at the bottom of each tart and then spoon some of the filling on top of each tart, do not overfill as the mixture will run out.  Bake for 10 – 15 minutes

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