Leipziger Lerchen (typical Saxon Speciality)

Leipziger Lerchen  is a typical  Saxon speciality from a city called Leipzig in the east of Germany. I am sorry as I do not know the english  name for it.This recipe book is in english with the original name as above,and I post the picture of the name page.
I guess it comes in the series of cup cakes.The main thing is the awesome recipe you can read below,and a map also is posted where you could spot the city.
Who ever who visit leipzig never miss this famous tasty little cakes.These can be prepared in advance.

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For the short crust Pastry:

200 gr (all purpose)Flour
1/2 level Teespoon baking powder
75 gr Sugar
3 drops vanilla essence in 1 tblesp sugar
Pinch of salt
4 teespoon water
100 gr soft butter or Margarine

100 gr Strawberry preserve

For the filling:

80 gr soft butter
125 gr sugar
pinch of salt
1 Medium egg
white of 1 medium egg
100 gr plain flour
125 gram blanched ground almonds
1 drop almond essence
3 tablespoon milk
4 table spoon rum -Not in picture

For the spread:
yolk of 1 medium egg
1 Teespoon milk

Preheat the oven to 180°C ,350°F,gas Mark 4    and grease the small  moulds.

To make the pastry mix, together the flour and baking powder,and sift in to a bowl and the other ingredients  and stir with a hand mixer with kneading hook.First briefly with the lowest setting then at the highest setting until the dough is formed.Then roll it in to a ball using your hands.

Roll out the dough thinly and cut out 12 circles (diameter about 10cm/4inches)and line the greased moulds with it.
Using the rest of the dough,cut out 12 small stars and leave a side.
Now put one table spoon strawberry jam in each of the moulds.If you wish you could add a little more.

To make the filling ,stir the softened butter with a hand mixer  to obtain a smooth consistency,Add the sugar,salt,egg and egg white and stir well.Sift the flour and add with the  almonds ,almond essence,milk, and rum to the butter mixture and stir well.

**I did not use Rum.

Fill each mould with the filling and decorate by placing  a star on top of  each cup.Beat together the egg yolk and milk and coat the stars with it.Bake for about 25 minutes.

Leave the tartlets in the mould for 10 minutes,then take out of the moulds and put on wire rack to cool down.
If you remove straight away from the mould when it is hot ,the tartlets will break underneath.

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Excuse poor quality pictures due to mobile photography.