Classic Neenish Tarts

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These little bakery tarts are unmistakably Australian: crisp pastry cases filled with jam and butter cream, then finished with that famous two-tone icing top.

Serves: 24 people

Preparation time: 180 min

Ingredients

• Plain flour – 150 g
• Almond meal – 55 g
• Icing sugar – 1 tbsp
• Butter, chilled – 100 g
• Water – 1-2 tbsp
• Butter, softened – 150 g
• Icing sugar for filling – 150 g
• Vanilla essence – 1 tsp
• Orange liqueur – 1 tbsp
• Strawberry or raspberry jam – 230 g
• Icing sugar for topping – 300 g
• Butter for topping – 10 g
• Lemon juice – 1 tbsp
• Water for icing – 1-2 tbsp
• Pink food colouring – a few drops

Method

1. Make the pastry by pulsing flour, almond meal, icing sugar and chilled butter to fine crumbs, then add enough water to bring the dough together. Chill briefly.
2. Roll out the pastry, cut rounds and line tartlet tins. Prick the bases and bake until pale golden and crisp. Let the cases cool completely.
3. Beat the softened butter with the icing sugar, vanilla and orange liqueur until pale and creamy.
4. Spoon a little strained jam into each tart shell, then spread or pipe the butter cream on top.
5. Stir together the icing sugar, butter, lemon juice and enough water to make a glossy icing. Spread one half of each tart with plain icing.
6. Tint the remaining icing pink and cover the other half of each tart. Leave the tops to set before serving.