Ingredients
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375g All Butter Puff Pastry
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75g Self-raising Flourplus extra for dusting
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12 rounded tsp Morello Cherry Jam
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75g Plain Sponge Cakeor madeira cake
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100g Buttersoftened
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75g Ground Almonds
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75g Golden Caster Sugar
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2 Large eggs
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1/2 tsp Almond Extract
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25g Flaked Almonds
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100g Icing Sugarsieve to for decorating
Directions
Cherry and Almond Tarts – a.k.a Mini Bakewells. Bakewells are one of my absolute favourite cakes and I think a true British classic.
Again I found a quick (slightly cheating recipe) that the kids could make with me. The thing that they found weird was that you need some cake to make the cake! I advise you to make a super large batch and freeze them, then you can just bake them as and when you need them.
Thank you to BBC Good Food for the recipe. Hold me back or I’ll eat them all.
Steps
1
Done
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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. |
2
Done
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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. |
3
Done
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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. |