Macaroon Tarts
Ingredients
Directions
Prepare and fill
Line patty pans with thin sweet tart-paste.
Add a small amount of jam to each pan.
Top with the almond-macaroon mixture.
Bake
Bake in a cool oven until set.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Thin sweet tart-paste
- Forms the crisp shell that holds the filling in place while baking.
- Jam
- Adds sweetness and fruity moisture that flavours the base of each tart.
- Almond-macaroon mixture
- Bakes into a set, tender topping with a chewy texture and nutty flavour.
The step that matters
Bake in a cool oven until set. A cool oven lets the macaroon topping set gently without browning too fast or drying out. Baking until set ensures the filling firms up and the pastry cooks through, so the tarts hold together when cut.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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