Ballymaloe Fruit Tarts is a traditional Irish recipe for a classic sweet almond crust that's filled with cream and fruit and served garnished with mint leaves or blackcurrant leaves. The full recipe is presented here and I hope you enjoy this classic Irish version of: Ballymaloe Fruit Tarts.
Combine the ground almonds, and cubed sugar in a bowl. Rub together with your fingertips until the mixture comes together as a dough. Place a teaspoon of the mixture in the base of greased wells of tart tins (there should be about enough for 20 wells).
Transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until you have 20 golden saucers, each gently rimmed with brown. Remove from the oven and allow to cool slightly in the tins then transfer to a wire rack to cool and harden.
Immediately prior to serving whip the cream until stiff peaks form (add sugar if your chosen fruit are tart). Pipe a rosette of cream on each tart base then arrange your chosen fruit on top.
Garnish with a sprig of mint or blackcurrant leaf and serve.
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