Mini cherry galettes

MAKES 30

670 g (1 lb 7½ oz) jar pitted morello cherries, drained

30 g (1 oz) unsalted butter

1½ tablespoons caster (superfine) sugar

1 egg yolk

½ teaspoon natural vanilla extract

55 g (2 oz/½ cup) ground almonds

1 tablespoon plain (all-purpose) flour

2 sheets ready-rolled puff pastry icing (confectioners’) sugar, sifted, for dusting

160 g (5¾ oz/½ cup) cherry jam, melted

1  Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray with baking paper.

2  Spread the cherries on several sheets of paper towel to absorb any excess liquid.

3  Combine the butter and caster sugar in a medium bowl and beat until pale and fluffy. Add the egg yolk and vanilla, then stir in the combined ground almonds and flour. Refrigerate until required.

4  Cut 30 rounds from the pastry sheets using a 5 cm (2 inch) cutter. Place half the rounds on the prepared tray and lightly prick all over with a fork. Cover with another sheet of baking paper and weigh down with another baking tray—this prevents the pastry from rising during cooking. Bake for 10 minutes, remove from the oven and allow to cool on the tray. Repeat with the remaining rounds.

5  Spread ½ level teaspoon of the almond mixture over each cooled pastry round, then press three cherries onto the almond mixture. Bake for 10 minutes, or until lightly browned. Cool slightly and dust lightly with the icing sugar. Glaze the cherries by drizzling them with the warmed jam.

NOTE: The almond topping can be prepared up to 4 days in advance. Assemble the cherry galettes on the day they are to be eaten so that the pastry base doesn’t go soggy.