Ingredients
375g pack
all-butter puff pastry
75g
self-raising flour , plus extra for dusting
12 rounded tsp morello cherryjam
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
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.
Credit
to : bbcgoodfood.com
yummy.. :)
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