Pastry crust filled with a tender almond cake and a dollop of apricot jam, or blackberry redcurrant jelly.
I had a naming contest for these at work. My personal favorite is “Jammy Cakey Tarty Thingies”, but it may be reduced to a simple “Jammy Cakes”. I took some tartlet shells and filled them with a bit of Almond Cake batter – a dense and moist almond pound cake – then I plopped in some jam (apricot in some, blackberry red currant jelly in others) and then put more batter on the top.
Funny how all my baked goods look the same – kind of round and golden. Anyway, the crispness of the pastry crust played off of the tender cake in a subtle but very nice way, and the jam was fabulous – next time I would probably add more jam, but I was trying to avoid the potential for them all to turn volcanic in the oven, so I used a bit less than I really wanted to.
Scout, my adoring fan!