Very similar to English Bakewell tarts and served in bakeries throughout Scotland, these so-called cakes are actually tartlets that feature frangipane (almond) and red jam fillings. The “fern” aspect comes, of course, from the icing decoration, which can be easily achieved by following our step-by-step photos.
Fern Cakes
Makes 12
Ingredients
- Shortcrust Dough (recipe follows)
- 3 tablespoons unsalted butter, room temperature
- 3 tablespoons granulated sugar
- 1 large egg
- ¼ teaspoon almond extract
- ⅛ teaspoon fine sea salt
- ½ cup blanched almond flour
- ¼ cup strawberry jam
- 1 cup confectioners’ sugar
- 1 to 2 tablespoons water
- Moss green food coloring
Instructions
- On a lightly floured surface, divide Shortcrust Dough into 12 equal portions and shape each portion into a ball. Gently press a dough ball into the bottom and up the sides of each of 12 (2½-inch) fluted tartlet pans, making sure bottom and sides are approximately ⅛ inch thick and trimming any excess. Place tartlet pans on a rimmed baking sheet, and refrigerate until firm, approximately 20 minutes.
- Preheat oven to 350°F.
- In a medium bowl and using a small rubber spatula, stir together butter and sugar until smooth. Stir in egg, almond extract, and salt until combined. Stir in almond flour.
- Into each cold prepared tartlet pan, place 1 teaspoon strawberry jam. Divide almond mixture among tartlet pans, approximately 1 tablespoon each. Using a knife or a small spatula, spread almond mixture in a smooth layer to cover jam layer.
- Bake tartlets until crusts are golden and filling is golden and set, 15 to 18 minutes. Let cool completely in pans.
- In a small bowl, whisk together confectioners’ sugar and 1 tablespoon water until smooth, adding up to an additional 1 tablespoon water, 1 teaspoon at a time, until glaze is thick but fluid.
- In a separate small bowl, stir together 2 tablespoons glaze and enough green food coloring to achieve desired green hue.
- Spoon approximately 1 teaspoon plain glaze onto each tartlet, spreading gently to cover filling completely.
- Transfer green glaze to a piping bag. Cut a ⅛-inch opening in tip of piping bag. Referring to step-by-step photographs and working with one tartlet at a time, pipe green glaze in a graduated zigzag pattern, making one end thinner than the other. Starting at tapered end, drag a wooden pick through the glaze to create the fern design. Place tartlets in an airtight container, refrigerate, and serve within 3 days. Serve cold or at room temperature.
Shortcrust Dough
Makes 12 (2½-inch) tartlet crusts
Ingredients
- ⅓ cup unsalted butter, softened
- 3 tablespoons confectioners’ sugar
- ¼ teaspoon fine sea salt
- 1 large egg yolk, room temperature
- 1¼ cups all-purpose flour
Instructions
- In a medium bowl, beat together butter, sugar, and salt with a mixer at medium speed until pale and creamy, 2 to 3 minutes. Beat in egg yolk until combined, stopping to scrape down sides and bottom of bowl.
- With mixer at low speed, gradually add flour to butter mixture, beating until just combined. Shape dough into a flat disk and wrap in plastic wrap. Refrigerate dough for at least 1 hour, but preferably overnight, and up to a week, or freeze and use within 2 months. (If using from frozen, let thaw in the refrigerator overnight before using.)
