Cherry Tarts

Cherry Tarts


9 people made this

About this recipe: My version of the old-fashioned afternoon tea treat, but still delicious! By 'Pastry', I mean the kind you get your veggie or goat puffs in.

P. Barton

Serves: 12 

  • For the pastry
  • 150g plain flour
  • 75g butter
  • 6 tablespoons water
  • For the sponge
  • 50g self-raising flour
  • 50g caster sugar
  • 50g butter
  • 1 egg
  • strawberry or raspberry jam
  • For decorating
  • 6 tablespoons icing sugar
  • Cherries in syrup, halved

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. For the pastry; Mix the flour and butter together in a large bowl and use your fingers to blend into crumbs.
  2. Add the water gradually and mix with a metal spoon.
  3. On a floured surface knead it into a dough.
  4. Roll the dough out with a rolling pin, then cut out circles using a scone cutter.
  5. Put the circles in a oven tray, moulding them to the cup shape.
  6. For the sponge; Put the flour, caster sugar, butter and egg in a mixing bowl and mix until light and fluffy.
  7. Put a teaspoon of jam in each pastry shell, then put 2 tablespoons of the sponge mixture on top.
  8. Put in the oven preheated to 180 C until the sponge is golden brown and springy, about 15-20 minutes.
  9. Leave to cool. Mix 6 tbsp icing sugar with enough water to make a spreadable icing. Spread evenly to cover the top of each tart, topping with half a cherry.
  10. Leave to set before serving.

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