Party food: Cherry and almond tartlets

Satisfy your sweet tooth and share these yummy cherry and almond tartlets amongst your party guests.


For the bases:50g unsalted butter50g caster sugar50g ground almonds

For the fruit:Tinned or jarred pitted cherries in syrup50g caster sugar1 tsp vanilla extract1-2 tsp arrowroot

To serve:100ml double cream, whipped to soft peaks


  • Preheat the oven to 180°C.

  • Cream the butter in a bowl with the caster sugar and ground almonds. Stir to combine - be careful not to beat.

  • In a 12-hole mince pie tray (or shallow bun tin), place 2 full teaspoons of the mixture (no need to spread) in each hole.

  • Bake in the oven for about 6-8 minutes, until a deep golden colour.

  • Let them sit in the tin for 2 minutes, before removing to a wire rack to cool. (If they cool completely in the tin, they will stick. If this does happen, put them back into the oven for 1 minute.)

  • Meanwhile, drain the cherries from the tin and pour the liquid into a small saucepan with the sugar and vanilla extract. Bring to the boil then simmer for 2 minutes.

  • Mix the arrowroot with a splash of water to make a paste and pour this into the juice and stir until thickened. You can add a splash of water if it is too thick.

  • Add the cherries into the syrup and allow to cool completely.

  • Spoon or pipe a little whipped cream onto each tartlet and top with a cherry and a little of the syrup.