Ingredients:
– Plain flour for dusting
– 1 pack of pre-made pie crust
– ¼ cup softened butter
– ¼ cup caster sugar
– 1 medium egg, beaten
– ½ cup ground almonds
– ¼ tsp vanilla extract
– 1 jar of seedless raspberry jam
Instructions:
1. Lightly dust a clean surface with flour. Roll out the pastry to about 3mm thick. Cut out 12 circles of pastry to line a 12-hole nonstick patty tin. Chill in the refrigerator for 30 minutes.
2. Preheat the oven to 350 degrees. Meanwhile, gather the pastry scraps and re-roll them. Cut out 12 hearts using a 4cm heart cutter and place them on a baking tray lined with baking paper. Bake in the oven for 5-8 minutes until they turn golden.
3. To prepare the filling, beat the butter and sugar in a bowl until the mixture is pale and creamy. Stir in the beaten egg, ground almonds, and vanilla extract until everything is well combined.
4. Evenly distribute the almond mixture among the pastry cases, smoothing the tops with the back of a teaspoon. Bake in the oven for 15 minutes until lightly golden. Remove from the oven and gently press down on the tops of the almond mixture with the back of a teaspoon to flatten them slightly. Heat the jam in a small pan until it melts, then spoon it over the tops, covering them completely. Return to the oven for 5 minutes. Take them out and place a pastry heart on each. Allow to cool for 10 minutes, then savor either warm or chilled.
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