Name: Cherry & almond tarts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Cuisine: British
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 cake; 100g butter softened; 75g ground almond; 75g golden caster sugar; 2 medium eggs; ½ tsp almond extract; 25g flaked almond; 100g icing sugar sieved to decorate

Home
Recipes
Cherry & almond tarts

Cherry & almond tarts

Sarah Cook

Save recipe

Serves 12

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.4 out of 5.10 ratingsRate

loading...

These mini bakewell bites combine pastry and cake are designed for making in batches and cooking from frozen

Freezable (Bake from frozen)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Apricot & ratafia sponge cake

A star rating of 4.5 out of 5.17 ratings

Marmalade bar

A star rating of 4.4 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

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 cake
100g butter

softened
75g ground almond
75g golden caster sugar
2 medium eggs
½ tsp almond extract
25g flaked almond
100g icing sugar

sieved to decorate

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per tart

kcal362
fat20g
saturates9g
carbs39g
sugars23g
fibre1g
protein6g
salt0.5g

low

Method

step 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.
step 2

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.
step 3

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, June 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.4 out of 5.10 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now