Mini Cherry Almond Crumble Tarts

40mins + chilling


  • 1 1/2 cups plain flour
  • 125g butter, cut into cubes
  • 1 egg
  • 500g fresh cherries, pitted
  • 1/4 cup caster sugar
  • 1 teaspoon Taylor & Colledge Almond Extract Paste
  • 2 teaspoon cornflour
  • 1/3 cup self raising flour
  • 1/3 cup almond meal
  • 40g butter, cut into cubes
  • 1/4 teaspoon Taylor & Colledge Almond Extract Paste
  • 1 tablespoon caster sugar
  • 2 tablespoons slivered almonds


Step 1
Preheat oven to 200C. Grease six 8x2.5cm loose bottom fluted tart tins with butter.
Step 2
Place flour and butter into a food processor and process until mixture resembles fine breadcrumbs. Add egg and process until mixture comes together in a dough.
Step 3
Turn onto a lightly floured surface and divide mixture in half. Form into two round, 3cm thick discs, wrap in plastic and refrigerate 30 mins or until firm.
Step 4
Roll each pastry round out between two sheets of baking paper until 4mm thick. Cut each piece of pastry into three rounds 10cm rounds. Line tart tins with pastry and trim.
Step 5
Place the pastry lined tins onto a baking tray, and fill each with baking paper and baking beads. Bake for 15 minutes before removing the baking beads and baking paper. Bake for a further 5 minutes or until lightly golden, and set aside to cool.
Step 6
Reduce oven temperature to 180C. Place pitted cherries, sugar and almond extract paste into a small saucepan. Stir over medium heat until the mixture comes to the boil, simmer for 10 minutes or until the cherries soften.
Step 7
In a small bowl, mix the corn flour with one tablespoon of water, add to cherry mixture along with the Almond Extract Paste, and cook until the mixture thickens. Set aside to cool.
Step 8
Combine the ground almonds, flour and butter in a bowl. Rub the butter into the almonds and flour until mixture resembles coarse breadcrumbs. Stir in Almond Extract Paste, sugar and slivered almonds.
Step 9
Spoon cherry mixture into pastry shells. Sprinkle crumble mixture onto cherries. Bake for 10-15 minutes or until crumble topping is golden. Serve warm or cold with thick cream or ice cream.