Ingredients:
- 2 packaged shortcrust pastries
For the frangipane:
- 120g softened butter
- 120g caster sugar
- 1 medium egg
- 1 1/2 tbsp plain flour
- 110g ground almonds
- Cherry jam
For the icing:
- 195g icing sugar
- 3-5 tbsp water
- Glace cherries
Roll out the packaged pastry (don’t if it’s already rolled), and use circle cutters to cut out 12 pastries. You may need two packets depending on the size of your cutter and tin. Use a floured muffin tin to put the pastries in, use the size cutter that fits your tin. Put the pastry circles in the muffin moulds and set aside.
For the frangipane: Cream together the butter and sugar, add in the egg and mix until well blended. Add the flour and ground almonds in.
Put a teaspoon of cherry jam into each pastry cup, and then a teaspoon of the ground almond mixture and spread around. Don’t fill the pastries with jam and mixture completely.
Bake for 20-25 minutes at 180C/360F/Gas mark 5 until golden.
For the icing: Mix the icing sugar and water until a very thick mixture, it is supposed to be this thick make sure you don’t make it thin.
Spread the thick icing on the baked pastries, and spread a good layer on. Add one glace cherry on each tart.
ENJOY!
Boom Bakes 