Tartlets with homemade jam and pistachio




For the dough:

125 gr. Soft butter;
50 gr. Sugar;
1 large egg;
200 gr. Flour;

For the filling:

80-100 gr. Sweet;
100 gr. Soft butter;
1 egg;
100 gr. Raw pistachios;
1 vanilla;
30 gr. Flour;

To prepare the dough, beat the butter with the sugar and add the egg whil stirring.
Add the flour and stir on low speed.
wrap the dough in transparent film and store in the fridge for 1-2 hours.

While the dough is chilling in the fridge, we can roll up our sleeves and prepare the filling.
For that, we will need to digest the raw pistachio crumbs and mix it with the flour.
Beat the butter with the sugar and the egg to the mixture, then add the vanilla and finally the flour and the pistachios.

Mix well to obtain homogeneous mixture.
Leave it to cool.

Take the dough from the fridge and roll it into 5 mm thick sheet and cut circles with diameter 7.5cm. Circles put into muffin molds and lightly press against the bottom. If it’s too warm, put the dough again in the fridge for a few minutes.

Pour little of the sweet mixture into the bottom of each muffin cup and pour from the mixture with the pistachios onto it.

Bake in preheated oven at 180C/350F for about 20-25min.

Leave them to cool when ready and if you wish, you can serve them with scoop of ice cream.


Bon apetit!


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