This next recipe for Sugar High Friday #16 is a traditional Italian sweet. Using the sweet shortcrust pastry and a frangipane base, pinenuts are sprinkled over the cakes and then baked until golden.
½ portion Sweet Shortcrust pastry
75g caster sugar
100g almond meal
1 tablespoon amaretto liqueur
To make frangipane:
Beat the butter and sugar until it's thick and creamy. Then add the egg, beating until combined. Stir in the almond meal and liqueur.
To make tarts:
Roll out the dough and use it to line 12 tart tins. Spoon in the frangipane mix, level it off just below the rim. Scatter pinenuts over the surface, very lightly pressing them into the frangipane mix.
Bake in a preheated oven (180°C/350°F) for around 20 minutes or until the pastry is golden and the topping is lightly browned.