Cherry & almond tarts

Cherry & almond tarts

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(8 ratings)

Prep: 15 mins Cook: 40 mins


Serves 12
These mini Bakewell bites combine pastry and cake are designed for making in batches and cooking from frozen

Nutrition and extra info

  • Bake from frozen

Nutrition: per tart

  • kcal362
  • fat20g
  • saturates9g
  • carbs39g
  • sugars23g
  • fibre1g
  • protein6g
  • salt0.5g
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  • 375g pack all-butter puff pastry
  • 75g self-raising flour, plus extra for dusting
  • 12 rounded tsp morello cherry jam



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 75g plain sponge or madeira cake
  • 100g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 75g ground almond
  • 75g golden caster sugar
  • 2 medium eggs
  • ½ tsp almond extract
  • 25g flaked almond
  • 100g icing sugar, sieved to decorate


  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.

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Comments, questions and tips

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27th Feb, 2016
These are absolutely delicious. I thawed a pack of frozen puff pastry and rolled it out as thinly as I could. This made 18, not 12 tarts, and even then the pastry on a couple of them puffed up too much. I've made them twice, once with morello cherry jam and once with good quality raspberry jam and expected them to be better with the cherry jam but in fact the combination of raspberry and almonds is heavenly in this recipe.
12th Jun, 2012
baked from fresh rather than frozen perfect results. Made 16 as too much filling for 12.Used homemade rashberry jam which worked well
5th Jun, 2012
lovely - didn't freeze them so made them with short crust pastry as suggested.
3rd Jun, 2012
sorry - forgot to rate
3rd Jun, 2012
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.
30th May, 2012
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.
12th Feb, 2015
hi there, i am not a baker so sorry if this is a silly question. Do you remove the tarts from the bun tin and bake them on the baking tray or put the bun tin on the baking tray? Thanks so much for help
goodfoodteam's picture
17th Feb, 2015
Hi rufus2k, thanks for getting in touch. Not a silly question at all. For this recipe the pastry dough is used to line the bun tin, each of the pastry cases are filled with the almond mixture and jam and then the whole tin of uncooked tarts is placed in the freezer for 2 hrs (that's the "open freeze" part of the recipe). After 2 hrs you pop the tarts out of the bun tin into a plastic freezer box or freezer bag. Because the tarts are uncooked freezing them sets the shape so that they can be transfered to the container (giving you the bun tin back for something else). When you want to cook them you grab as many tarts as you want out of the freezer and cook from frozen by placing them on a baking sheet. Hope this helps, let us know if you need any more detail. 
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