Cherry Tarts

    35 mins

    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.

    9 people made this

    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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    Reviews and Ratings
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    Reviews in English (12)


    these are so nice!  -  22 Jul 2011  (Review from Allrecipes UK | Ireland)


    My mother told me how my nan used to make these, so I decided to give it a try!! everything worked and they look lush! at first it didn't seem enough of the sponge mixture, but use rationally and it is the perfect amount in the end!! :D amazing recipe! thanks so much!!  -  24 Oct 2012  (Review from Allrecipes AU | NZ)


    Fantastic ^^ I made this and used some ground almonds in the sponge mixture and used real marzipan instead of icing on top. Thanks!  -  12 Jun 2012  (Review from Allrecipes UK | Ireland)