Thursday, 22 September 2011
The Toddster wasn't feeling very well this morning. He hardly slept a wink last night and then stayed in bed for most of the day . . . feeling feverish and out of sorts. He is so healthy most of the time . . . in great shape for being 73 . . . when he doesn't feel well, it really worries me.
I wanted to make him something special to try to make him feel a bit better. He loves jam tarts. He loves jam anything. That is a weakness we both share.
So I got busy this morning . . . did some laundry and hung it out to dry whilst the sun was shining. (It didn't take long to disappear! I'm sure it saw me hanging out the clothes and decided to take a hike!)
I puttered around the kitchen and then I made him these tasty Almond Jam Tarts. I was sorely tempted to drizzle some icing over top . . . but I think that would have been a bit much for him, where he wasn't feeling well.
I took him to the Doctors this afternoon and he's on anti-biotics now . . . hopefully they will do the trick. Right now he's enjoying a couple of these tasty tarts with a mug of Horlicks.
There's nothing like some lovin' from the oven' to help a man feel a bit brighter, don't you think? He said it was feed a fever, starve a cold. It might be the other way around . . . but I'm not taking any chances! He is feeling quite a bit better now, which is a relief. ( I do confess . . . I had a few too. ☺)
*Almond Jam Tarts*
Delicious tarts, with a Frangipane filling, covering sweet Raspberry jam and topped with flaked almonds. Fabulous!
1/3 pound of short crust pastry
(your own recipe or store bought)
For the filling:
3 TBS seedless raspberry jam
3 ounces butter, softened (6 TBS)
3 ounces caster sugar (7.1 TBS)
4 ounces ground almonds (1 1/3 cups)
2 ounces ground rice (4 1/2 TBS)
1 medium free range egg, lightly beaten
a handful of flaked almonds to top
Preheat the oven to 190*C/375*F/ gas mark 5.
Roll the pastry out to 1/4 inch thickness and cut into rounds approximately 4 inches in diameter. Line a 12 hole patty pan with the rounds of pastry. Set aside.
Cream together the butter and sugar. Stir in the ground almonds and rice. Mix in the egg, mixing all together well.
Spoon some jam into the bottom of each pastry shell. Divide the almond mixture evenly amongst the tarts and spread it over to cover the jam. Sprinkle with some flaked almonds.
Bake for 20 to 25 minutes, until nicely browned. Do keep an eye on them during the last 10 minutes or so to make sure they aren't over browning.
Alternately the pastry can be used to line a 7 inch square pan. Spread with the jam and then the almond mixture, smoothing it over top. Sprinkle with flaked almonds and bake as above. Cut into fingers once completely cooled.
Over in the Cottage today, a deliciously easy cake that just looks like you slaved all day . . . Brown Sugar Bundt Cake.