At only 2″ across these are so cute!
Ok first off…I bought ready to use sweet pastry, because no matter how I try I’m no good at making pastry. But if you are able to make your own just go ahead, good for you! To give you something to go by, I used 300g of ready to use pastry.
Ingredients for the sponge
40g self raising flour
10g ground almonds
50g caster sugar
50g butter, at room temperature
1 egg, at room temperature
5 Tbsp icing sugar, sifted
1 – 2 Tbsp water
3 glace cherries, cut each one into four
Use a 2″ plain pastry cutter and cut 12 circles from your pastry.
Put the circles into a mini muffin pan, moulding them to the cup shape.
For the sponge, put the flour, caster sugar, butter and egg in a mixing bowl and mix until light and fluffy.
Put a little less than half a teaspoon of jam in each pastry shell, then put 1 heaped teaspoon of the sponge mixture on top.
Put in the oven preheated to 180 C / gas 4 until the sponge is golden brown and springy, about 15-20 minutes.
Leave in the pan for 10 minutes then transfer to a wire rack to cool completly.
Mix the icing sugar with enough water to make a spreadable icing.
Spread evenly to cover the top of each tart, topping witha piece of cherry.
Tip: if you don’t have ground almonds in your cupboard just use 1 tsp of almond extract and replace the 10g ground almond with 10g of self raising flour.