The origins of this jam and almond tart date back to the 19th century. Serve as part of afternoon tea.
IngredientsFOR THE PASTRY:
225g plain flour, plus extra for dusting
2 tbsp icing sugar
130g Anchor® Butter, cut into cubes and chilled
1 egg yolk
FOR THE FILLING:
50g Anchor® Butter
50g caster sugar
50g ground almonds
½ large egg
1 tbsp plain flour
6 tsp raspberry jam
175g icing sugar
6 glace cherries, halved
Directions1. Start by making the pastry. Place the flour and icing sugar in the bowl of a food processor. Add the butter and pulse in 5-10 second intervals until the mixture
resembles fine breadcrumbs and there are no large lumps of butter. Mix the egg yolk with 2-3 tbsp cold water, tip in to the food processor and pulse again until the dough just comes together.
2. Tip the dough onto a lightly floured surface and knead very briefly until it just comes together. Shape into a flattish disc, wrap in clingfilm and chill for 30 minutes.
3. Preheat the oven to 200C, gas mark 6. On a lightly floured surface, roll out the dough to a large circle the thickness of a £1 coin. Stamp out 12 rounds using a 10cm scallop- edged biscuit cutter. Carefully press into the holes of a muffin tin. Line with clingfilm and fill each with baking beans. Chill for 30 minutes.
4. Blind bake the pastry cases for 10 minutes until the sides are set, then remove the clingfilm and baking beans and bake for another 5 minutes until the pastry is just cooked through at the base. Set aside on a wire rack to cool.
5. Meanwhile, make the filling. Cream the butter and sugar for 3-4 minutes until soft; beat in the ground almonds, egg and flour until smooth; set aside.
6. Spread about ½ tsp raspberry jam in the base of each pastry case, then spoon in the almond filling so it comes about half way up the sides.
7. Lower the oven to 180C, gas mark 4. Bake the tarts for 20 minutes until lightly golden. Cool in the tin for 5 minutes, then transfer the tarts to a wire rack to cool completely.
8. Mix the icing sugar with about 2 tbsp water until you have a thick white paste. Spoon on top of the tart cases and top each with half a glacé cherry.