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.