Cherry & almond tarts



  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.

  1. 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.
  2. 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.


  1. 375g pack all-butter puff pastry
  2. 75g self-raising flour, plus extra for dusting
  3. 12 rounded tsp morello cherry
  4. 75g plain sponge or madeira cake
  5. 100g butter

    , softene

  6. 75g ground almond
  7. 75g golden caster sugar
  8. 2 medium eggs
  9. ½ tsp almond extract
  10. 25g flaked almond
  11. 100g icing sugar, sieved to decorate

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