There’s something so charming about individual desserts, and these Mini Cherry Almond Tarts are a stunning centrepiece for any gathering. Each tart is a perfect little package: a crisp, buttery pastry shell filled with a layer of sweet cherry jam and a rich, moist almond frangipane, studded with fresh cherry pieces. The secret to handling the delicate pastry is to roll it between sheets of baking parchment, a simple trick that makes all the difference. For a truly show-stopping dessert, serve them warm with a generous spoonful of Toasted Marzipan Custard – the almond-on-almond flavour is pure bliss! And don’t feel tied to cherries; these tarts are wonderfully versatile. Try them with seasonal raspberries or even a zesty lemon curd for a different, but equally delicious, twist.
Ingredients
• MAKES 6
• 60g / ½ cup ground almonds
• 1 quantity sweet Basic shortcrust pastry
• 60g / ½ cup self-raising flour, plus more to dust
• 3 large eggs, lightly beaten
• 125ml / ½ cup sunflower oil
• 125g / ⅔ cup golden caster sugar
• ½ tsp almond extract
• 1 pinch sea salt
• 75g / ½ cup ripe cherries, pitted and quartered
• 6 heaped tbsp cherry jam
• 40g / ⅓ cup flaked almonds
• Icing sugar, to dust
Instructions
1. Preheat your oven to 160°C/fan 140°C/gas mark 3. Spread the ground almonds on a baking tray and toast for 15–20 minutes until golden, turning every 5 minutes to prevent scorching. Set aside to cool.
2. For the pastry cases, divide your shortcrust pastry into 6 equal balls. Roll each ball between two 14cm squares of baking parchment.
3. Remove the top layer of parchment. Gently place the pastry into a muffin tin, keeping the bottom parchment layer as a liner. Use floured fingertips to press the pastry into the mould.
4. Place small, foil-wrapped ‘bean bags’ of rice or lentils into each pastry case. Blind-bake for 15 minutes until the edges begin to brown.
5. Carefully remove the bean bags. Prick the base of the pastry with a fork and bake for another 12–15 minutes, or until light golden brown. Let the cases cool in the tin.
6. To make the frangipane filling, whisk the eggs, oil, and caster sugar in a large bowl. Whisk in the flour, toasted ground almonds, almond extract, and salt. Gently fold in the quartered cherries.
7. Spread 1 heaped tablespoon of cherry jam into the base of each cooled pastry case.
8. Divide the frangipane batter evenly among the tarts and sprinkle the tops with flaked almonds.
9. Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean. If the almonds are browning too quickly, cover the tarts loosely with foil.
10. Allow the tarts to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Dust with icing sugar before serving.
Nutritional Information
• (per tart)
• Calories: 450 kcal
• Protein: 8g
• Carbohydrates: 45g
• Fat: 28g
Pro Tips
• Roll the delicate pastry between two sheets of baking parchment for easy handling and a perfect fit in your muffin tin.
• For blind-baking, create mini ‘bean bags’ by wrapping lentils or rice in foil. They fit perfectly into the small cases and are easy to remove.
• If the flaked almonds start to brown too quickly during baking, loosely cover the tarts with small ‘hats’ made of foil.
• Swap the cherries for any seasonal fruit you love! Raspberries, apricots, or plums work beautifully with the almond frangipane.
FAQ
Q: Can I make these cherry almond tarts vegan
A: Yes, you can adapt this recipe to be fully vegan. Use a vegan shortcrust pastry recipe, substituting any dairy butter with a plant-based block alternative. For the frangipane, replace the three eggs with a commercial egg replacer or about 3/4 cup of unsweetened applesauce for moisture and binding. Ensure your caster sugar is bone-char free if you follow a strict vegan diet.
Q: How can I make this tart recipe gluten-free
A: To make these tarts gluten-free, simply use a gluten-free sweet shortcrust pastry recipe. For the frangipane filling, substitute the self-raising flour with a gluten-free self-raising flour blend. The ground almonds, the star of the filling, are naturally gluten-free.
Q: Is this cherry almond tart recipe naturally vegetarian
A: Absolutely. All the ingredients listed in this recipe—pastry, almonds, cherries, flour, sugar, eggs, and oil—are naturally vegetarian. This makes it a perfect and delicious meat-free dessert for any gathering without requiring any substitutions.
Q: How should I store leftover mini cherry tarts
A: Store any leftover tarts in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 5 days. They are best served at room temperature or slightly warmed, so let them sit out for a few minutes before serving if they’ve been chilled.
