When you have a cake, that is past it's freshness or comes out from the oven not as expected, crumb it, freeze it, then use it in this recipe as filling! I guarantee that everyone will ask you for the recipe. I managed 24 7cm tarts or buns whatever you may choose to call them! In this recipe I used leftovers from Date and Walnut cake which I crumbed using a food processor.
1 quantity Sweet Short Pastry Recipe
500g pure ground almonds
200g ground peanuts
500g cake crumbs
few drops almond essence
2 tbsp amaretto
72 blanched almonds
Put all filling ingredients except, cherries and whole almonds, in a large bowl, add eggs and using a wooden spoon stir till all combined and form a thick paste.
Pre heat oven to 165c
Roll out pastry and cut into rounds to line 2x 12 hole bun tin. ( I prefer non stick tin so that I do not have to butter it)
Using two spoons spoon mixture into each tart right till the top. Arrange on each tart half a cherry and three almonds, and bake for 45 mins or until cooked and slightly browned.