Neenish tarts

Step 1

Preheat oven to 180C. Brush twenty-four 30ml-capacity round patty pans with butter.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.