Baking

Cherry tarts

cherry tarts
12 Item
1H 30M

Ingredients

Method

1.Blend or process flour, sugar, ground almonds and butter until crumbly. Add egg yolk and the water, process until ingredients just come together. Wrap pastry in plastic wrap, refrigerate 30 minutes.
2.Preheat oven to 200°C (180°C fan forced).
3.Grease 12 x 4cm (1½-inch) individual fluted brioche tins. Roll pastry between sheets of baking paper until 3mm (-inch) thick. Cut 12 x 9.5cm (4-inch) rounds from pastry. Press pastry rounds into tins.
4.Make almond filling. Beat butter, sugar and rind in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Beat in sifted flour and ground almonds until combined.
5.Spoon a little jam into the base of each pastry case. Top with almond filling, smooth tops. Bake about 20 minutes or until tarts are firm to touch and browned lightly. Stand tarts in tins 5 minutes before turning, top-side up, onto a wire rack to cool.
6.Dust tarts generously with sifted icing sugar before serving.

To make a cross pattern on the tarts, dust tarts generously with sifted icing sugar, then carefully heat a metal skewer over a flame (from a gas-stove top or a cook’s blowtorch). Sear a cross pattern into the top of each tart with the heated skewer before serving.

Note

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