Ingredients
Equipment
Method
- In a large bowl, combine the flour and cubed cold butter. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. This can also be done in a food processor by pulsing until the desired consistency is reached.225 g all-purpose flour, 115 g cold unsalted butter
- Stir in the granulated sugar. Make a well in the centre and add the egg yolk.50 g granulated sugar, 1 large egg yolk
- Gradually add the cold water, one tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overmix, as this can make the pastry tough.1-2 tablespoons cold water
- Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Wrap it in cling film and refrigerate for at least 30 minutes.
- Preheat your oven to 190°C (170°C fan/375°F/Gas Mark 5). Lightly grease and flour at least 12 individual tartlet tins or a standard muffin tin.
- Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to about 3mm (⅛ inch) thickness. Cut out circles slightly larger than your tartlet tins. Gently press the pastry circles into the tins, making sure they line the base and sides. Trim any excess pastry. Prick the base of each tartlet with a fork.
- Line each pastry case with a small piece of baking parchment and fill with baking beans or uncooked rice. This prevents the pastry from puffing up during the initial bake. Bake for 10-12 minutes, or until the edges are lightly golden.
- Carefully remove the baking parchment and beans. Bake for another 5 minutes until the base is dry and pale golden. Remove from the oven and set aside.
- In a medium bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.115 g unsalted butter, 115 g caster sugar, 2 large eggs
- Stir in the ground almonds, almond extract, and vanilla extract until just combined.115 g ground almonds, 1 teaspoon almond extract, 0.5 teaspoon vanilla extract
- Spoon a generous layer of raspberry jam into the base of each pre-baked tartlet case.150 g good quality raspberry jam
- Carefully spoon or pipe the almond frangipane mixture over the jam, filling each tartlet case about two-thirds full. Be careful not to overfill.
- Return the tartlets to the oven and bake for 20-25 minutes, or until the frangipane is golden brown and set. A skewer inserted into the centre should come out clean.
- Allow the tartlets to cool in their tins for about 10-15 minutes before carefully transferring them to a wire rack to cool completely.
- Once the tartlets are completely cool, whisk together the icing sugar, milk, and a few drops of almond extract (if using) in a small bowl until you have a smooth, thick, but pourable glaze.100 g icing sugar, 2-3 tablespoons milk, A few drops almond extract
- Drizzle or spoon the icing over the top of each tartlet, allowing it to drip down the sides. Immediately place a cherry on top of each before the icing sets.Fresh or glacé cherries
Notes
Store in an airtight container at room temperature for up to 3 days. Reheat in a low oven for 5-7 minutes if desired.
