Almond Tarts

Thought I would go back to basics for my pastry and make some almond tarts at the same time, the pastry uses half butter, half lard.
Lard wasn't used so much these days as thought to be unhealthy, but watching a recent foodie program, it actually has less mono saturates than butter, it makes a lovely buttery crispy pastry.

Pastry:

8oz SR Flour
2oz Butter
2oz Lard
cold water

For Filling:

4oz Castor Sugar
4oz Margarine
3oz SR Flour
2oz Ground Almonds
2 Eggs (beaten)
1 tsp Almond Essence
Flaked Almonds
Strawberry Jam

Make pastry by rubbing in butter and lard into flour, until resembles breadcrumbs.
Add a little cold water at a time until pastry comes together, do not over mix.
Wrap in cling film and put in fridge for 30 minutes ( or can make day before).

Roll out pastry and line tartlet tins, add 1tsp of jam in bottom.

Make filling by creaming margarine and sugar until light and fluffy.
Beat in eggs ( and almond essence) a little at a time, adding a little of the flour at same time to prevent curdling.
Fold in rest of flour and ground almonds.
Fill each tart with cake mix, then sprinkle some flaked almonds on top.
Bake Gas 5, until risen and golden brown. 
Cool on wire rack.

Enjoy!

Cherry and Almond Scones

Although I've used cherry and almond, you can substitute any dry fruit and flavouring of your choice.

6oz SR Flour
1/2 tsp baking powder
1 1/2 oz Margarine
1oz castor sugar
2oz chopped glaze cherries
1/2 tsp almond essence
milk

beaten egg

Rub in flour, baking powder and margarine till resembles breadcrumbs.
Mix in sugar and cherries.
Add almond essence to enough milk to combine scone mix to a soft dough texture, do not over knead.
Roll out on floured surface and use scone cutters to about 1" depth.

Place on greased tray and brush beaten egg over tops.
Bake in oven, Gas 6 until tops are golden brown.
Place on wire rack to cool.

Enjoy!