Mini Cherry Almond Crumble Tarts


Step 1
Preheat oven to 390F. Grease six 1″x3″ loose bottom fluted tart tins with butter.

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 in a dough.

Step 3
Turn onto a lightly floured surface and divide mixture in half. Form into two round, 1 1/5″ thick discs, wrap in plastic and refrigerate 30 mins or until firm.

Step 4
Roll each pastry round out between two sheets of parchment paper until 1/5″ thick. Cut each piece of pastry into three rounds 4″ rounds. Line tart tins with pastry and trim.

Step 5
Place the pastry lined tins onto a baking tray, and fill each with parchment paper and pie weights. Bake for 15 minutes before removing the parchment paper and pie weights. Bake for a further 5 minutes or until lightly golden, and set aside to cool.

Step 6
Reduce oven temperature to 350F. Place pitted cherries, sugar and almond extract paste into a small saucepan. Stir over medium heat until the mixture comes to the boil, simmer for 10 minutes or until the cherries soften.

Step 7
In a small bowl, mix the corn starch with 4 teaspoons of water, add to cherry mixture along with the Almond Extract Paste, and cook until the mixture thickens. Set aside to cool.

Step 8
Combine the ground almonds, flour and butter in a bowl. Rub the butter into the almonds and flour until mixture resembles coarse breadcrumbs. Stir in Almond Extract Paste, sugar and slivered almonds.

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.


Preparation: 40mins + chilling
Serves: 6
Cooking: 15mins

8 oz (225g) all-purpose flour
1 sticks + 1 tbsp (125g) unsalted butter, cold, cut into cubes
1 large egg
500g fresh cherries, pitted
2 oz (55g) granulated sugar
1 tsp Taylor & Colledge Almond Extract Paste
2 tsp corn starch

2 oz (50g) all-purpose flour
3 tbsp (35g) almond meal
3 tbsp (40g) unsalted butter, cut into cubes
1/4 tsp Taylor & Colledge Almond Extract Paste
4 tsp granulated sugar
t tbsp (20g) slivered almonds