Recipes │ Cherry & Almond Tarts

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

Prep:15 mins │ Cook:40 mins │ Easy│ Serves 12

low insalt0.5g


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


  • STEP 1Very 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 2Whizz 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 3Heat 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.

If you want to bake the tarts without freezing them first, the cooking time and temperature is the same – but make sure you roll your pastry thinly or the tarts may puff up too much. Alternatively, use sweet shortcrust pastry.

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