Description
A delightful British pastry featuring a buttery shortcrust shell, a layer of cherry jam, and a rich almond frangipane filling, topped with glazed cherries and sliced almonds. A perfect Mother’s Day treat!
Ingredients
Units
Scale
For the Pastry:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cold and cubed
- 2 tbsp powdered sugar
- 1 egg yolk
- 2 tbsp cold water
For the Filling:
- 1/3 cup (80g) unsalted butter, softened
- 1/3 cup (80g) granulated sugar
- 1 large egg
- 1/2 cup (50g) ground almonds
- 1/2 tsp almond extract
- 2 tbsp all-purpose flour
- 1/2 cup (120g) cherry jam
For Topping:
- Glacé cherries or cherry preserves
- Sliced almonds
- Powdered sugar (for dusting)
Instructions
-
Prepare the Pastry:
- In a food processor, pulse flour, butter, and sugar until crumbly.
- Add egg yolk and cold water, mixing until dough forms. Wrap in plastic and chill for 30 minutes.
-
Preheat oven to 350°F (175°C). Roll out dough and cut into rounds to fit a muffin tin. Press into the tins and chill for 10 minutes.
-
Blind Bake:
- Prick the pastry bases with a fork, line with parchment and baking weights, and bake for 10 minutes.
- Remove weights and bake for another 5 minutes until lightly golden.
-
Make the Frangipane:
- Beat butter and sugar until fluffy.
- Mix in egg, almond extract, ground almonds, and flour.
-
Assemble & Bake:
- Spread 1 tsp cherry jam in each tart shell, then top with frangipane.
- Smooth the tops and bake for 20-25 minutes until golden.
-
Decorate & Serve:
- Once cooled, top with cherry preserves, sliced almonds, and a dusting of powdered sugar.
Notes
- For an extra crisp pastry, let the tart shells cool completely before adding the filling.
- Use raspberry jam as a variation for a different twist.
- Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert, Pastry
- Method: Baking
- Cuisine: British
