Cherry & almond tarts
By Sarah Cook
These mini Bakewell bites combine pastry and cake are designed for making in batches and cooking from frozen
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Prep:15 mins
Cook:40 mins
- Serves 12
- Easy
Nutrition per serving
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kcal 362
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fat 20g
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saturates 9g
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carbs 39g
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sugars 23g
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fibre 1g
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protein 6g
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salt 0.5g
Ingredients
- 375g pack all-butter puff pastry
- 75g self-raising flour, plus extra for dusting
- 12 rounded tsp morello cherry jam
- 75g plain sponge or Madeira cakes
- 100g butter, softened
- 75g ground almonds
- 75g golden caster sugar
- 2 medium eggs
- ½ tsp almond extract
- 25g flaked almonds
- 100g icing sugar, sieved to decorate
Tip
Don't want to freeze?If you want to bake the tarts without freezing them first, the cooking time and temperature is the same – but make sure you roll your pastry thinly or the tarts may puff up too much. Alternatively, use sweet shortcrust pastry.
Method
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.
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.
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.
