Cherry & Almond Tarts
This delightful recipe combines flaky puff pastry, sweet cherry jam, and a moist almond sponge to create delectable cherry Bakewell tarts. Perfect for a cozy afternoon tea or elegant dessert, these tarts are sure to impress with their rich flavors and beautiful presentation.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 12
Nutrition
- Calories: 362 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 23 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.5 milligram of sodium
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