• 12servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsIron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the pastry:

  2. 150g plain flour

  3. 75g butter

  4. 6 tablespoons water

  5. For the sponge:

  6. 50g self-raising flour

  7. 50g caster sugar

  8. 50g butter

  9. 1 egg

  10. strawberry or raspberry jam

  11. For decorating:

  12. 6 tablespoons icing sugar

  13. Glace cherries, halved

Instructions Jump to Ingredients ↑

  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 yorkshire pudding or bun 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 / Gas mark 4 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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