In Sweden the Christmas smörgåsbord is mostly filled savoury items but these little almond tarts (Mandelmusslor) are an easy way to add something sweet to the table
Makes 25-30 mini tarts
You will need:
150g caster sugar
1 large egg, beaten
125g ground almonds
250g plain flour
whipping cream and compote, to serve
- Beat the butter and sugar until light and fluffy, ideally with electric beaters. Stir in the almonds and then add the egg, a little at a time and beating lightly after each addition.
- Gradually add the flour, stirring until the mixture comes together to form a ball. Roll the dough into a sausage shape and wrap in cling film and refrigerate for one hour.
- Preheat the oven to 200C/400F/Gas Mark 6. Slice the dough into 25-30 rounds and use to line mini tartlet tins – you may have to do this in batches if you don’t have enough. Place on a baking sheet and bake for up to 8 mins, until biscuity coloured and there are no damp or grey patches. Quickly pry out of the tart tins and place the mandelmusslor on a wire rack to cool.
Keep in a cake tin until needed. When ready to serve, fill with whipped cream and top with berry compote or fresh fruit.