Cherry & almond tarts
Ingredients
- Step 1 375g pack all-butter puff pastry
- Step 2 75g self-raising flour , plus extra for dusting
- Step 3 12 rounded tsp morello cherry jam
- Step 4 75g plain sponge or madeira cake
- Step 5 100g butter , softened
- Step 6 75g ground almond
- Step 7 75g golden caster sugar
- Step 8 2 medium eggs
- Step 9 ½ tsp almond extract
- Step 10 25g flaked almond
- Step 11 100g icing sugar , sieved to decorate
Calories: 362
Carbohydrate: 39 g
Protein: 6 g
Fat: 20 g
Cook time: 55 minutes
Prep time: 15 minutes
Total time: 70 minutes
Servings: 12
TAGS
Afternoon tea
Dessert
British
Josh Eagleton
30-60 minute
400 kcal or less
Bake from frozen
Bakewell
Bakewell py
Bakewell tart
Batch cooking
Buffet
Family
For a crowd
Jubilee
Kid
Make a batch
Make Ahead
party
Picnic
Sarah Cook
spread
Directions
- Step 1 Very thinly roll out the pastry on a lightly floured surface. Stamp out 12 x 9cm circles with a fluted cutter, if you have one, and use to line a bun tin. Spread 1 rounded tsp of the cherry jam in the bottom of each tart.
- Step 2 Whizz the cake to crumbs in a food processor, then tip into a mixing bowl and add the flour, butter, ground almonds, caster sugar, eggs and almond extract. Beat together until smooth, then divide between the tarts, spreading a little with the back of a teaspoon to cover the jam. Scatter over the flaked almonds and openfreeze for 2 hrs, then wrap well in cling film and freeze for up to 2 months.
- Step 3 Heat oven to 180C/160C fan/gas 4 with a baking sheet in it. Unwrap the tarts from the freezer and loosely top with a sheet of foil. Bake on the heated baking sheet for 30-40 mins until golden, removing the foil halfway. Cool the tarts a little, then add a splash of water into the icing sugar to make a runny icing. Drizzle over the tarts and leave to set.