Mini Almond and Cherry Crumble Tarts

Almond and cherry is a classic flavour combination, and they work together brilliantly in these buttery, simple tarts. These are just as delicious with a scoop of ice cream, as they are next to a cup of tea.

Prep:
40mins + chilling
Cook:
15mins
Serves:
6

Ingredients

Pastry
  1. 1 1/2 cups plain flour
  2. 125g butter, cut into cubes
  3. 1 egg
Filling
  1. 500g fresh cherries, pitted
  2. 1/4 cup caster sugar
  3. 2 tsp Queen Almond Extract
  4. 2 tsp cornflour
Crumble
  1. 1/3 cup self raising flour
  2. 1/3 cup almond meal
  3. 40g butter, cut into cubes
  4. 1/2 tsp Queen Almond Extract
  5. 1 tbs caster sugar
  6. 2 tbs slivered almonds

Method

  1. Step 1

    Preheat oven to 200C. Grease 6x 8cm x 2.5cm deep loose bottom fluted flan pans with butter.

  2. Step 2

    Place flour and butter into a food processor and process until mixture resembles fine breadcrumbs. Add egg and process until mixture comes together forming a pastry.

  3. Step 3

    Turn onto a lightly floured surface and knead until mixture comes together. Divide mixture in half. Form into 2 round 3cm thick discs, wrap in plastic film and refrigerate for 30 minutes or until firm.

  4. Step 4

    Roll each pastry round out between 2 sheets of baking paper until 4mm thick. Cut each piece of pastry into 3 rounds large enough to line prepared pie tins. Line tins with pastry and trim.

  5. Step 5

    Place pie tins onto a large baking tray. Line tins with baking paper and baking beads, dried rice or dried beans. Bake for 15 minutes. Remove baking beads and baking paper. Bake for 5 minutes or until light golden and cooked through. Cool.

  6. Step 6

    Reduce oven temperature to 180C. Put pitted cherries, sugar and almond essence into a small saucepan and stir over a medium heat until sugar dissolves and mixture comes to the boil. Simmer for 10 minutes over a medium heat or until cherries soften.

  7. Step 7

    Combine cornflour in 1 tbs cold water. Add to cherry mixture with almond essence. Stir until mixture comes to the boil and thickens. Cool.

  8. Step 8

    Combine ground almonds and flour in a bowl. Rub butter into almond mixture with your finger tips until mixture resembles course breadcrumbs. Stir in almond essence, sugar and slivered almonds. Stir until combined.

  9. Step 9

    Spoon cherry mixture into pastry shells. Sprinkle crumble mixture onto cherries. Bake for 10-15 minutes or until crumble topping is golden. Serve warm or cold with thick cream or ice cream.