Cherry almond tarts
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.
Jun 14, 2013 by
Servings: 12
Prep Time: 15 mints
Total Time: 1 hour
Prep Time: 15 mints
Total Time: 1 hour
Related Categories: Baked,
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
