• 1 x 320g pack ready-made shortcrust pastry
• 12 tsp cherry jam
• 25g flaked almonds
• 4 tbsp icing sugar

Filling:

• 60g soft butter
• 60g caster sugar
• 1 egg
• 60g ground almonds
• ½ tsp almond flavouring

1. Preheat the oven to 200°C (180°C fan).
2. Cut the pastry into circles of approximately 8cm and place them into a mini-muffin tin.
3. Place pieces of foil or greaseproof paper over the pastry, then weigh each one down with baking beans or rice (to blind bake). Place in the oven for 10 minutes, then carefully remove the foil and beans and cook the pastry for another 4–5 minutes until crisp.
4. Turn the oven down to 180°C (160°C fan).
5. Mix the filling ingredients together.
6. Place a teaspoon of jam into the pastry cases, followed by a spoonful of the filling. Sprinkle with the almonds and bake for about 15–18 minutes until the filling is golden and cooked through.
7. Drizzle a little icing over the top – icing sugar mixed with water.

Elwen Roberts recipe for Prynhawn Da.

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