Cherry & almond tarts

Cherry & almond tarts

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(5 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 12

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

Nutrition and extra info

Additional info

  • Bake from frozen
Nutrition info

Nutrition per tart

kcalories
362
protein
6g
carbs
39g
fat
20g
saturates
9g
fibre
1g
sugar
23g
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

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Method

  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.
  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.
  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 from Good Food magazine, June 2012

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Comments

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darkstrider's picture
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baked from fresh rather than frozen perfect results. Made 16 as too much filling for 12.Used homemade rashberry jam which worked well

Pynner's picture
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lovely - didn't freeze them so made them with short crust pastry as suggested.

sallysellwood_27's picture
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sorry - forgot to rate

sallysellwood_27's picture
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made these last night for a jubilee picnic today. They tasted great and baked well from frozen (I made them last night and froze them, then baked them this morning). My only problem was getting the pastry cases to be nice and neat. I didn't have a large enough cutter and ended up improvising, and it was quite warm so the pastry wasn't easy to handle. Still, tasted lovely which s the main thing. Will make again.

faypeacock's picture
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These were lovely. I wasn't sure how good a puff pastry bottom would be but they worked well. I found that there was too much frangipane for the 12 tarts and they spilled over during baking making them quite large. I baked them straight away rather than freezing. Will make again.

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