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Cherry and Almond Tarts

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Cherry and Almond Tarts

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Ingredients

Adjust Servings:
375g All Butter Puff Pastry
75g Self-raising Flour plus extra for dusting
12 rounded tsp Morello Cherry Jam
75g Plain Sponge Cake or madeira cake
100g Butter softened
75g Ground Almonds
75g Golden Caster Sugar
2 Large eggs
1/2 tsp Almond Extract
25g Flaked Almonds
100g Icing Sugar sieve to for decorating

Mini Bakewell Tarts - perfect for now or freezing

Ingredients

Directions

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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

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

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

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.

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