6 tartlets – serve 2

  • 1 sheet (400 g) flaky pastry
  • 1 egg, beaten
  • 75 g soft butter
  • 60 ml soft brown sugar
  • 100 g finely ground almonds
  • 50 g pecan nuts
  • 50 g whole almonds
  • 30 ml soft brown sugar
  • icing sugar, to sift on top
Preheat oven to 200 °C. Cut 6 circles of about 8 cm out of the pastry. Put pastry circles on a lined baking tray. Paint them with beaten egg. Mix butter, 60 ml brown sugar and ground almonds in food processor to a fine paste. Divide paste between pastry circles – smear it on top. Arrange whole nuts on top and sprinkle a teaspoonful of brown sugar onto every tartlet. Bake for 25 minutes until pastry is crisp and cooked through. Allow to cool a little and sift icing sugar over.