Ingredients
- 12 store-bought mini pastry tart shells
- 1/2 cup Barker’s Cherry Jam
- 1 cup Icing sugar
- 1 Tbsp water or lemon juice
- 1/2 tsp Almond essence
- Glacé cherries, halved
Method
- Arrange the pastry tart shells on a serving tray.
- Spoon a small amount of Barker’s Cherry Jam into each tart shell—just enough to cover the base.
- In a bowl, combine icing sugar, water or lemon juice, and almond essence. Stir until smooth and thick but still spoonable.
- Carefully spoon a little icing over each tart, spreading gently to cover the jam.
- Top with a halved glacé cherry, if using, and let the icing set for 10–15 minutes before serving.
