Neenish Tarts

Ingredients

• Melted butter, to grease
• 150g (1 cup) plain flour
• 55g (1/2 cup) almond meal
• 1 tbs pure icing sugar
• 100g butter, chilled, chopped
• 1-2 tbs water
• 150g butter, extra, at room temperature
• 150g (1 cup) icing sugar mixture
• 1 tsp vanilla essence
• 1 tbs Grand Marnier liqueur
• 230g (2/3 cup) strawberry or raspberry conserve, warmed, strained icing
• 300g (2 cups) pure icing sugar, sifted
• 10g butter, at room temperature
• 1 tbs fresh lemon juice
• 1-2 tbs water
• 2-3 drops pink food colouring

Method

1. Preheat oven to 180°C. Brush twenty-four 30ml-capacity round patty pans with butter.
2. Process the flour, almond meal, sugar and butter in a food processor until the mixture resembles breadcrumbs. Add the water and process until the mixture just holds together.
3. Turn onto a lightly floured surface. Knead until smooth. Divide in half. Roll out 1 portion on a lightly floured surface until 4mm thick. Use a round 7cm pastry cutter to cut 12 discs from the pastry. Ease into the prepared pans. Repeat with remaining pastry. Prick bases with a fork. Bake for 10-15 minutes or until pale golden and crisp. Set aside in pans to cool.
4. Meanwhile, use an electric beater to beat the extra butter until soft. Gradually add icing sugar, beating until pale and creamy. Beat in the vanilla and Grand Marnier until smooth.
5. To make the icing, combine the icing sugar, butter, lemon juice and half the water in a heatproof bowl. Stir over a saucepan of gently simmering water until smooth and glossy. Set aside to cool slightly.
6. Spoon a little jam into each tart case, then spread with butter mixture. Spread icing over half of each tart. Set aside until set.
7. Add the food colouring and remaining water to the remaining icing. Stir over a saucepan of gently simmering water until smooth and glossy. Set aside to cool slightly. Spread over the other half of each tart. Set aside until set.

Notes

• 
  <p>Step-by-step: Only spread the butter mixture to the edge of the tarts - don't go over and around the pastry lip. For a pretty two-tone effect, first spread half of each tart with plain icing and set aside to set. Colour the remaining icing and spread over the other half of each tart. Set aside to set.</p>