Music to cook by

For the longest time .... ohhh .... for the longest time....
(Billy Joel)
http://www.youtube.com/watch?v=G7G0KUSoUJc

I just finished cooking some afternoon tea for sons and girlfriends, and a few plates extra for the church morning tea tomorrow morning, as promised. A scruptious recipe if you want to try it ... 1909 original recipe which I cooked for our church centenary this weekend. Now I have to get dressed up as a 1909 lady. I hope I survive the heat, as they covered everything from top to toe with gloves, hat, long-sleeve shirt, long skirt, stockings, ahhhh.... There are 350 people booked tonight for the dinner and over 550 are expected tomorrow at the church service. People overseas in England might think we are excited over nothing much because their history is really something to brag about. Anyway, here's the recipe for the Almond tarts and I hope someone tries them singing the same song I have been singing whilst rolling out the dough this afternoon!

1.5 sheets frozen shortcrust pastry, thawed (how authentic, you say)
1.5 tblsps strawberry jam
50g unsalted butter, at room temperature
1/4 cup caster sugar
1/4 tsp almond essence
1 egg
1 cup almond meal
2 tblsps plain flour
icing sugar mixture, to decorate.

1. Lightly grease a 12-hole round-based patty pan (1.5 tblsp capacity).


2. Using a 7cm round cutter, cut out 12 rounds from pastry sheets. Line holes with rounds. Spoon 1/2 tsp strawberry jam into each pastry case.


3. Place butter, sugar and essence in the small bowl of an electric mixer. (OK I cheated a little and used electricity!)


4. Beat, scraping down side of bowl occasionally, until fluffy. Add egg, almond meal and plain flour. Beat until combined.


5. Divide mixture among pastry cases over strawberry jam.


6. Cook in a moderate oven (180C) for about 30 minutes (I baked mine at 150C okay) or until tarts are golden brown and cooked through. Transfer to a wire rack to cool.


7. Serve tarts warm or cold. Dust with sifted icing sugar mixture.