Ingredients

Method

For the pastry:
• 125 g cold butter, cubed
• 250 g flour
• 70 g caster sugar
• 1 large free-range egg
• 1–2 T cold water (optional)
For the filling:
• 120 g butter, softened
• 120 g caster sugar
• 2 large free-range eggs
• 110 g ground almonds
• 1 T flour
• 1 t almond extract
• cherry jam, enough to add ½ t into the base of each tart
• 100 g icing sugar
• 1–2 t water or lemon juice
• 12 glacé cherries, halved

Method

Ingredients

1. To make the pastry, rub the butter into the flour until it resembles fine breadcrumbs. Stir in the sugar, then add the egg and water if necessary (the dough should be pliable), and gently bring together to make a dough. Wrap in clingfilm and chill for 30 minutes.

2. Preheat the oven to 180°C. Roll out the dough and cut out 12 rounds slightly larger than your tart
cases. Press the pastry into the cases. Chill for 10 minutes, then blind bake for 8–10 minutes
until slightly firm but not fully cooked. Spread ½ t cherry jam into each tart shell.

3. To make the filling, cream the butter and sugar until pale and fluffy. Beat in the eggs, one at a
time, then fold in the ground almonds, flour and almond extract until smooth. Spoon into the tart cases on top of the jam, filling almost to the top.

4. Bake at 180°C for 10–15 minutes, or until golden and set. Allow to cool for 10 minutes, then remove from the cases. Mix the icing sugar with enough water or lemon juice to make a smooth, pourable icing. Drizzle or spread over each tart and top with a halved glacé cherry while the icing is
still wet. Allow the icing to set before serving.

Find more tart recipes here

Production: Abigail Donnelly
Photographer: Jan Ras
Food Assistants: Bianca Jones and Biance Strydom