Again something sweet from Donna Hay… Maybe I should buy more books
by her, so I can change trend…
Anyway, those amandines (almond tartlets) are so simple to make, and
to eat, that are worth even the effort of making the pastry base
(yes, sometime I’m so so lazy that I discard recipe that implies
pastry making…)!
For the pastry you can use half the recipe of the pastry from the Pumpkin
cake.

Serves 6

90 g of soft butter
55 g of sugar
1 egg
1 egg yolk
170 of almond flour
1 tablespoon and an 1/2 of flour
3 pinches of nutmeg
60 g of flaked almonds

Roll out the pastry very thin, 2 millimetres, and cut 6 circles and
cover 6 tartlet moulds. Let them rest in the fridge.
Preheat the oven at 150° C.
In a food processor, mix butter and sugar, add the egg, then the egg
yolk. Add almond flour, flour and nutmeg. Mix until you obtain a
smooth cream.
Fill each tartlet and sprinkle with flaked almonds.
Bake for 45 minutes.
Serve cold.