Ingredients
PASTRY MIX: Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Vegetable Oil (Palm, Rapeseed), Raising Agents: Sodium Bicarbonate, Monocalcium Phosphate; Salt.
ALMOND FLAVOUR FILLING MIX: Durum Wheat Flour, Sugar, Cornflour, Flavouring.
ICING SUGAR TOPPING: Icing Sugar, Cornflour.
GLACÉ CHERRIES: Cherries (84%), Glucose-Fructose Syrup, Acidity Regulator: Citric Acid; Colour: Erythrosine; Preservative: Sulphur Dioxide.
ALLERGEN ADVICE:
For allergens, including cereals containing gluten, see ingredients in bold.
Pastry Mix – also, may contain oats, egg and milk.
Almond Flavour Filling Mix – also, may contain oats, egg and milk.
Icing Sugar Topping Mix – also, may contain wheat, oats, egg and milk.
Glace Cherries – also, may contain peanuts, tree nuts, sesame and gluten
Store in a cool, dry place.
Good to know
Suitable for Vegetarians
Warning Although every care has been taken to remove cherry stones, some may remain.
Preparation Instructions
This recipe kit will make 2 x 18cm (7 inch) tarts. The instructions below describe how to make one 18cm /7inch tart.
To make one 18cm/7″ tart (or 12 small individual tarts), you will need: 50g Raspberry Jam, 50g Softened Butter, 1 Medium Sized Egg and Water
TO PREPARE THE PASTRY CASE
Pre-heat oven to 200°C (180°C for a fan oven), 400°F, Gas Mark 6.
Prepare an 18cm (7 inch) loose bottom tin by greasing lightly with butter or lining a standard tin with greaseproof paper or foil.
Empty half of the contents of the pastry mix sachet (175g) into a large bowl and add 50ml of water and mix with a fork to form a dough. If the mix is too dry, carefully add a little extra water drop by drop.
Shape the dough into a ball and then roll out on a lightly floured surface to around 5mm thickness. Carefully transfer the pastry to the prepared tin, and gently press the pastry against the base and sides of the tin to create a case.
Use a fork to prick the pastry case and then bake in the centre of the oven for 15 minutes.
TO PREPARE THE ALMOND FLAVOUR FILLING
Whilst the pastry case is baking, place 175g of the almond flavour filling (from the sachet titled NF Marzipan) into a bowl and add 25g of the icing sugar.
Add 50g of softened butter, 1 medium sized egg and 10ml (2 teaspoons) of water and whisk for 1-2 minutes until well mixed, thick and creamy. Set to one side for a few minutes until the pastry case is cooked.
Once the pastry case is cooked, remove from the oven and place on a heat proof surface and turn the oven temperature down to 190°C (170°C for a fan oven), 375°F. Gas Mark 5.
Spoon 50g of raspberry jam into the pastry case and then spread the jam with the back of the spoon, to cover the pastry base. Take care as the pastry and tin will be hot.
Next, spoon the almond flavour filling over the jam, and smooth the surface to fill the case.
Place the tart into the oven and bake for 25 – 30 minutes until the surface is firm to the touch.
Once cooked, remove from the oven and allow to cool completely before preparing the icing.
TO PREPARE THE ICING TOPPING
Place 125g of icing sugar and 15ml (3 teaspoons) of cold water into a bowl and mix until smooth.
Spread over the top of the cooled tart with a round bladed knife or the back of a spoon.
Top with the glacé cherries to taste.
Place the remaining unused ingredients in airtight containers until ready to use for the 2nd tart (use within 1 month).
Alternatively, you can double up the ingredients as outlined in the recipe above, and prepare both tarts at the same time, make one extra-large tart or one 18cm/7” tart and up to 12 small individual tarts in a muffin or patty tin – simply increase or reduce your baking times accordingly.
Delicious served as it is, or warm with Pearce Duff’s Instant Custard.
