Apricot & ratafia sponge cake
A simple fruit cake flavoured with almond and Amaretti biscuits - perfect with tea or as dessert served with cream or custard
Cherry & almond tarts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
- 375g pack all-butter puff pastry
- 75g self-raising flourplus extra for dusting
- 12 rounded tsp morello cherryjam
- 75g plain sponge or madeira cake
- 100g buttersoftened
- 75g ground almond
- 75g golden caster sugar
- 2 medium eggs
- ½ tsp almond extract
- 25g flaked almond
- 100g icing sugarsieved to decorate
Nutrition: per tart
- kcal362
- fat20g
- saturates9g
- carbs39g
- sugars23g
- fibre1g
- protein6g
- salt0.5glow
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.
