Junior chef
Utensils
10 mini tart tins (each approx. 8 cm in diameter), greased
Apron
baking paper
Bowl
Brush
Cooking spoon
Fork
Lemon grater
Mixer
Oven mitts
Pan
Paring knife
Rolling pin
Rubber spatula
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Preparation
Grease the tart tins with butter and dust with flour.
Jam
Chop the figs, place in a wide pan with the blackberries and sugar. Grate in the lemon zest, mix. Bring to the boil while stirring, boil for approx. 10 mins., puree, leave to cool.
Dough
Place the butter, sugar, vanilla sugar and salt in a bowl. Mix using the whisk on a mixer. Mix in the milk. Combine the flour, nuts and cinnamon, add, mix to create a dough; do not knead.
Shape
Shape approx. 600 g of dough into 10 balls, place the dough balls in the prepared tart tins. Press down evenly with your fingers, create a rim and press firmly. Spread the jam over the tart bases.
Roll out the remainder of the dough in batches between two sheets of baking paper to approx. 5 mm thick. Cut out hearts using a small heart cutter (approx. 3 cm in diameter), place on top of the jam. Beat the egg, brush the hearts and the edges of the tarts with the egg.
Bake
Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tins and leave to cool completely on a rack.
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