Retro cake recipe for 12 people, takes only 40 mins; recipe has puff pastry, self-raising flour, cherry, madeira cake, butter, ground almond, golden caster sugar, medium egg, almond extract, flaked almond and icing sugar.
Cherry & almond tarts
Course: Retro cake
Servings
12
servings
Prep time
15 mins
Ingredients
- Butter: 100g butter, softened
- Self Raising Flour: 75g self-raising flour, plus extra for dusting
- Ground Almond: 75g ground almond
- Golden Caster Sugar: 75g golden caster sugar
- Medium Egg: 2 medium eggs
- Flaked Almond: 25g flaked almond
- Icing Sugar: 100g icing sugar, sieved to decorate
- Almond Extract: 1/2 tsp almond extract
- Cherry: 12 rounded tsp morello cherry jam
- Puff Pastry: 375g pack all-butter puff pastry
- Madeira Cake: 75g plain sponge or madeira cake
Directions
- 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.
