Cherry almond tarts
Ingredients
- 375g pack all-butter puff pastry
- 75g self-raising flour, plus extra for dusting
- 12 rounded tsp morello cherry jam
- 75g plain sponge or madeira cake
- 100g butter, softened
- 75g ground almond
- 75g golden caster sugar
- 2 medium eggs
- ½ tsp almond extract
- 25g flaked almond
- 100g icing sugar, sieved to decorate
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