Plain flour, for dusting
1 pack of premade pie crust
¼ cup softened butter
¼ cup caster sugar
1 medium egg, beaten
½ cup ground almonds
¼ tsp vanilla extract
1 jar of seedless raspberry jam
Lightly dust a clean work surface with flour. Roll out the pastry until about 3mm thick. Stamp out 12 circles of pastry and use to line a 12-hole nonstick patty tin. Chill in the fridge for 30 minutes.
Preheat the oven to 350 degrees. Meanwhile, scrape up the pastry trimmings and re-roll. Then stamp out 12 hearts with a 4cm heart cutter. Put onto a baking tray lined with baking paper. Bake in the oven for 5-8 minutes until golden.
To make the filling, beat together the butter and sugar in a bowl until pale and creamy. Then stir in beaten egg, ground almonds, and vanilla extract until combined.
Divide the almond mixture equally between the pastry cases, smooth level with the back of a teaspoon, then bake in the oven for 15 minutes until lightly golden. Remove from the oven and, using the back of a teaspoon, press down the tops of the almond mixture to flatten slightly. Heat the jam in a small pan until melted and spoon a little over the top of each one to cover the top completely. Return to the oven for 5 minutes. Then remove and top each with a pastry heart. Leave to cool for 10 minutes, then enjoy warm or cold.