Cherry almond tartlets

Name: Cherry almond tartlets
Yield: Serves 8
Cuisine: British recipes
Ingredients: 115g unsalted butter, at room temperature; 115g golden caster sugar; 2 eggs, lightly beaten; 115g ground almonds; 35g plain flour; 300g cherries, halved and stoned; 25g flaked almonds; 100g apricot jam, warmed and sieved, to glaze; For the pastry; 150g chilled unsalted butter; 75g golden caster sugar; 225g plain flour; 1 egg yolk

Easy
July 2005

Easy
July 2005

Serves 8
Takes 20 minutes to make, 40 minutes to bake

Serve these cherry almond tartlets for afternoon tea or take them on a summer picnic.

Nutrition: per serving

Calories: 638kcals
Fat: 39.8g (18.7g saturated)
Protein: 9.6g
Carbohydrates: 64.6g (39.3g sugars)
Salt: 0.6g

Nutrition: per serving

Calories: 638kcals
Fat: 39.8g (18.7g saturated)
Protein: 9.6g
Carbohydrates: 64.6g (39.3g sugars)
Salt: 0.6g

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Ingredients

115g unsalted butter, at room temperature
115g golden caster sugar
2 eggs, lightly beaten
115g ground almonds
35g plain flour
300g cherries, halved and stoned
25g flaked almonds
100g apricot jam, warmed and sieved, to glaze

For the pastry

150g chilled unsalted butter
75g golden caster sugar
225g plain flour
1 egg yolk

115g unsalted butter, at room temperature
115g golden caster sugar
2 eggs, lightly beaten
115g ground almonds
35g plain flour
300g cherries, halved and stoned
25g flaked almonds
100g apricot jam, warmed and sieved, to glaze

For the pastry

150g chilled unsalted butter
75g golden caster sugar
225g plain flour
1 egg yolk

Method

Preheat the oven to 180C/fan160C/gas 4. Make the pastry. Pulse the butter, sugar and flour in a food processor until it resembles crumbs. Add the egg yolk and 2-3 tablespoons cold water and pulse until the mixture comes together to form a ball. Turn out, cut into 8 and press into 8 x 10cm tartlet tins. Chill.
Make the filling. Cream the butter and sugar until light and fluffy, alternately beat in the eggs and ground almonds, then fold in the flour. Divide the cherries between the tins, then spoon in the filling. Sprinkle with flaked almonds and bake for 40 minutes until pale golden.
Brush the tarts with glaze and turn out. Best served warm, with cream.

Method

Preheat the oven to 180C/fan160C/gas 4. Make the pastry. Pulse the butter, sugar and flour in a food processor until it resembles crumbs. Add the egg yolk and 2-3 tablespoons cold water and pulse until the mixture comes together to form a ball. Turn out, cut into 8 and press into 8 x 10cm tartlet tins. Chill.
Make the filling. Cream the butter and sugar until light and fluffy, alternately beat in the eggs and ground almonds, then fold in the flour. Divide the cherries between the tins, then spoon in the filling. Sprinkle with flaked almonds and bake for 40 minutes until pale golden.
Brush the tarts with glaze and turn out. Best served warm, with cream.

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