Ingredients
1 box puff pastry
3/4 cup self-rising flour, plus extra for dusting
24 tsp cherry jam
1-1/2 cups pound cake
1/2 cup butter, softened
3/4 cup ground almonds
1/3 cup golden extra fine sugar (naturally refined)
2 medium eggs
1/2 tsp almond extract
1/4 cup sliced almonds
3/4 cup confection sugar
Preparation
Very thinly roll out the pastry on a lightly floured surface. Cut out circles with a fluted cutter and use to line mini muffin tin. Spread 1 teaspoon of the cherry jam in the bottom of each tart.
Pulse the cake to crumbs in a food processor, then pour into a mixing bowl and add the flour, butter, ground almonds, caster sugar, eggs and almond extract. Beat together until smooth, then divide between the tarts, spreading a little with the back of a teaspoon to cover the jam. Scatter over the sliced almonds and open freeze for 2 hours, then wrap well in cling wrap and freeze for up to 2 months.
Heat oven to 350 degrees with a baking sheet in it. Unwrap the tarts from the freezer and loosely top with a sheet of foil. Bake on the heated baking sheet for 30-40 minutes until golden, removing the foil halfway. Cool the tarts a little, then add a splash of water into the confection sugar to make a runny icing. Drizzle over the tarts and leave to set.
