1

Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Roll out the pastry on a lightly floured surface. Cut into twelve 7 cm circles with a biscuit cutter and use them to line a 12-hole patty tin. Prick the bases with a fork, add little pieces of crumpled foil, and bake ‘blind’ (i.e. without a filling) for 5-6 minutes.

2

Meanwhile, put the sugared almonds into a polythene bag and smash them with a rolling pin into tiny fragments. Set aside.

3

Whisk the egg white until it holds its shape, then add the caster sugar and whisk again until stiff and glossy. Fold in the ground almonds and sugared almond pieces.

4

Remove the patty tin from the oven and take out the pieces of foil. Share the almond mixture between the pastry cases, then return to the oven to bake for 5-6 more minutes.

5

Serve warm or cold.