Ingredients

Pastry
  • 225g plain flour
  • 1 egg yolk
  • 125g butter diced
Frangipane
  • 250g butter, softened
  • 125g caster sugar
  • 250g ground almonds
  • 5 eggs
To top
  • 25g toasted flaked almonds
To serve
  • Jar of Cherries
  • 400ml double cream whipped

Method

  1. Preheat the oven to 180c
  2. To make the pastry, mix the flour and butter together to resemble breadcrumbs. Add the egg and bring together, chill for 30 minutes.
  3. Roll out the pastry onto a floured surface, use to line 8 x 10 cm tins.
  4. Beat together the butter, sugar, almonds and eggs, pop some of the drained cherries into the tarts then spoon into the pastry case. Sprinkle over flaked almonds and bake for 25 minutes. Serve warm with cream and more cherries.

Ingredients

Pastry
  • 225g plain flour
  • 1 egg yolk
  • 125g butter diced
Frangipane
  • 250g butter, softened
  • 125g caster sugar
  • 250g ground almonds
  • 5 eggs
To top
  • 25g toasted flaked almonds
To serve
  • Jar of Cherries
  • 400ml double cream whipped

Method

  1. Preheat the oven to 180c
  2. To make the pastry, mix the flour and butter together to resemble breadcrumbs. Add the egg and bring together, chill for 30 minutes.
  3. Roll out the pastry onto a floured surface, use to line 8 x 10 cm tins.
  4. Beat together the butter, sugar, almonds and eggs, pop some of the drained cherries into the tarts then spoon into the pastry case. Sprinkle over flaked almonds and bake for 25 minutes. Serve warm with cream and more cherries.