Cherry and almond tarts
Cherry & almond tarts
These mini Bakewell bites combine pastry and cake are designed for making in batches and cooking from frozen
- Prep: 15 mins
Cook: 40 mins - Serves 12
- Easy
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
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.
from 999999999999 http://ift.tt/1Bqayy7
