- 225g plain flour and a little extra for dusting
- 115g cold butter, diced
- 55g caster sugar
- 3 to 4 tablespoons milk to mix
- Or use 375g block ready-made sweet,
- short-crust pastry
- 4 tablespoons apricot jam
- 100g butter
- 100g caster sugar
- 2 medium eggs
- ¼ teaspoon almond essence
- 100g ground almonds
- 2 level tablespoons plain flour
- 40g flaked almonds
- 3 tablespoons of apricot jam
- 1 tablespoon water
- Icing sugar for dusting
To make the pastry, sieve the flour into a bowl, add the diced butter and rub the mixture together using your fingertips until it resembles breadcrumbs. Stir in the sugar.
Add the milk a little at a time and bring the ingredients together until a dough ball is formed. Handle the pastry as little as possible or the butter may begin to melt making it difficult to work with.
Dust a work surface and a rolling pin with some flour; roll out the pastry to approximately 5-7mm thick. Cut 12 circles with an 88mm fluted edge pastry cutter, re-rolling the pastry for the last 2 to 3.
Place a pastry circle over each bun tray cup and gently press into the shape allowing the edges to stand proud. Cover the tray with cling film and rest in the refrigerator whilst making the filling. Pre-heat the oven to 180°C/160°C fan/Gas Mark 4.
Place 1 teaspoon of apricot jam for the filling into each pastry case.
Cream the butter and the sugar together in a bowl and beat in the eggs one at a time. Add the almond essence, ground almonds, flour and mix together.
Spoon the filling mixture on top of the jam, roughly smooth to cover the jam and sprinkle with the flaked almonds.
Bake for 25-30 minutes until golden brown and risen.
Warm the jam for glazing with the water and brush over the top.