Sugared Almond Tarts

Instructions

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.