Here’s The Smiths with Sweet and Tender Hooligan. Because these are tender, and decidedly sweet. And we’ll never never never do it again…
1 3/4 cups flour
3/4 cup white sugar
1 stick (1/2 cup, 8 oz) cold butter cut into small chunks
1 t. vanilla
Mix the flour and sugar. Work in the butter until you have a course crumb-like texture. Make a well in the center and add the egg and vanilla. Work until you have a nice smooth dough. (but don’t work it too much!) Chill till you’re ready to use it.
FOR THE FRANGIPANE
1 1/2 cups slivered almonds
1/3 cup flour
1/2 cup sugar
1 t vanilla
5 T butter, very soft
1/3 cup milk
3 T jam (optional)
In a blender combine the flour, sugar and almonds. Process until the almonds are fairly well ground. Add the eggs, vanilla and milk, process till smooth. Add the butter and process till completely incorporated. Add the jam, if you like. Any flavor will do, but blackcurrant seems to turn the whole thing a bit grey.
Lightly butter a 12-hole muffin tin. Break off a small piece of dough. (Ping-pong ball sized, maybe). Roll it flat on a well-floured counter. Press it into the muffin pan. If you make them each about 1/4 inch thick, you should have enough dough to go around. Repeat 12 times. Spoon or pour the filling into each cup – keeping it even.
Press a mini cadbury creme egg into each cup.
Take an even smaller piece of dough (grape-sized, maybe) and roll it into a round just big enough to fit over the muffin cup. Press the edges of the bottom part down all around, trying to squeeze the top and bottom together a bit. Repeat 12 times. (If you don’t have enough dough to do all the tops, they’ll till taste good without a top. That’s what happened to me, but I was a bit wasteful at first!) Use a fork to seal the edges of each tart, and make it look a little pretty. Using a sharp knife poke a little hole in the top of each.
Bake at 375 (preheated) for about 20 to 25 minutes, till the edges are just starting to look brown.
Let cool before you try to eat them.