Almond Tartlets with Sea buckthorn

Blanch, peel and grind the almonds.

Beat the butter and sugar until smooth. Add the almonds, egg and flour.

Grate in the bitter almonds and knead to a smooth dough on a worktop. Wrap in cling film and leave in a cool place for 1 hour.

Meanwhile, prepare the sea buckthorn filling. Heat the sea buckthorn and sugar. Strain through a fine-meshed sieve.

Whip the cream and fold in the smetana to form a smooth mixture. Finally, fold in the sea buckthorn syrup. Refrigerate.

Heat the oven to 200°C. Roll the dough into a thin length and cut into even pieces. Grease the tartlet tin and gently press dough into each mould. Place the tartlet tin on a baking sheet and bake in the middle of the oven for about 8 minutes.

Carefully ease out the tartlets while still hot. Leave to cool on a wire rack.
Fill the almond tartlets with sea buckthorn filling and top with sea buckthorn immediately before serving.

Try the Swedish classic cream and jam filling too!