Description

These Cherry & Almond Tarts combine buttery puff pastry with a sweet and nutty almond filling layered over tangy morello cherry jam. Topped with flaked almonds and drizzled with a delicate icing, these elegant tarts can be prepared ahead by freezing and baked straight from frozen, making them perfect for entertaining or a special treat.

Ingredients

Scale

Pastry and Jam

375g pack all-butter puff pastry
12 rounded tsp morello cherry jam

Filling

75g self-raising flour, plus extra for dusting
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

Decoration

100g icing sugar, sieved to decorate

Instructions

Prepare the Pastry: Very thinly roll out the all-butter puff pastry on a lightly floured surface. Use a 9cm fluted cutter to stamp out 12 circles and line these into the cups of a bun tin.
Add Cherry Jam: Spread 1 rounded teaspoon of the morello cherry jam evenly into the base of each pastry case.
Make the Filling: Whizz the plain sponge or Madeira cakes into crumbs using a food processor. Transfer to a mixing bowl and add the self-raising flour, softened butter, ground almonds, golden caster sugar, eggs, and almond extract. Beat everything together until the mixture is smooth.
Fill the Tarts: Divide the almond cake filling evenly between the jam-lined pastry cases. Spread it gently with the back of a teaspoon to cover the cherry jam layer. Scatter flaked almonds on top of each filled tart.
Freeze the Tarts: Place the filled tarts on a tray and open freeze for 2 hours until firm. Then, wrap them well in cling film and freeze for up to 2 months if desired.
Preheat the Oven: Heat the oven to 180°C (160°C fan) or Gas Mark 4. Place a baking sheet inside the oven to heat up.
Bake from Frozen: Remove the frozen tarts from wrapping and place them on the preheated baking sheet. Loosely cover with foil and bake for 30-40 minutes until golden and cooked through, removing the foil halfway through baking to allow them to brown.
Make the Icing: While the tarts cool slightly, mix a splash of water into the sieved icing sugar to create a runny icing consistency.
Decorate the Tarts: Drizzle the runny icing over the warm tarts and leave it to set before serving.

Notes

To avoid freezing, roll the pastry very thinly before baking to prevent over-puffing, or alternatively, use sweet shortcrust pastry.
The tarts can be made and frozen ahead, making them ideal for preparing in advance for events or gatherings.
Ensure the baking sheet is preheated to help the pastry cook evenly and achieve a crisp base.
Removing the foil halfway through baking prevents the flakes almonds from burning while allowing the tarts to brown nicely.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: British

Keywords: cherry tarts, almond tarts, puff pastry dessert, frozen tarts, morello cherry jam, nutty filling, easy dessert