Description
Delicious mini tarts featuring a crunchy pastry filled with frangipane and topped with sweet cherry jam.
Ingredients
- 250 g plain (all-purpose) flour
- 60 g icing (powdered) sugar
- 125 g unsalted butter, cold and cubed
- 2 large egg yolks
- 2-4 tbsp ice water
- 60 g unsalted butter, at room temperature
- 60 g caster sugar
- 60 g ground almonds
- 1 large egg
- 0.5 tsp almond extract
- Cherry jam/conserve
- 100 g icing (powdered) sugar
- 3-5 tsp milk
- 12 glacé cherries, halved
Instructions
- Start by making the pastry. In a mixing bowl, combine the flour and icing sugar. Add the cold, cubed butter and rub it into the flour until it resembles breadcrumbs.
- Add egg yolks and mix. Gradually incorporate ice water, one tablespoon at a time, until the dough binds together. Wrap in plastic wrap and chill for about 30 minutes.
- Preheat your oven to 180°C (350°F). Roll out the pastry on a floured surface to about 3mm thick. Cut out circles to fit in your tart tins and press them into place. Trim any excess pastry.
- For the frangipane filling, cream together the room-temperature butter and caster sugar. Beat in the large egg and almond extract, then fold in the ground almonds.
- Spoon the frangipane into each pastry case. Top with a teaspoon of cherry jam in the center. Bake in the preheated oven for 20-25 minutes or until golden.
- For the icing, combine icing sugar with milk to achieve a smooth consistency. Drizzle over tarts once cooled and top with glacé cherry halves.
Notes
Keep ingredients cold for a flaky pastry. Do not skip chilling the pastry before baking.