Mini Cherry Almond Crumble Tarts
Preheat oven to 390F. Grease six 1″x3″ loose bottom fluted tart tins with butter.
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.
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.
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.
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.
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.
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.
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.
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
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