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Scottish Fern Cakes are a classic tea-time treat with a buttery tart shell, delicate almond filling, and a pretty fern-like design on top. The combination of jam, frangipane, and crisp pastry is both comforting and elegant, making these cakes just right for sharing at gatherings or savoring with your afternoon cup.
The first time I made these, the simple jam with nutty filling became an instant favorite during our family’s Sunday tea. Now, my niece always asks for them on holidays because of the fun decorative top.
Ingredients
- All-purpose flour: Gives structure and tenderness to the shells; look for unbleached for best taste
- Butter: Brings a rich melt-in-the-mouth texture; use high quality for depth
- Salt: Balances flavors and sharpens sweetness
- Sugar: Adds a touch of sweetness to both pastry and filling; measure with care for even browning
- Ice-cold water: Helps the dough stay flaky; start with less and add just enough to bind
- Raspberry or blackberry jam: Adds fruity tang; choose real-fruit preserves for brightest flavor
- Almond meal: Creates a nutty aromatic frangipane filling; grind your own or use fine ground almond flour
- Eggs: Hold the filling together and provide richness; fresh organic eggs give the fluffiest result
- Almond or vanilla extract: Enhances the nut profile; pure extracts add best flavor; choose what fits your taste
- Confectioner’s sugar: Makes a smooth base for icing; sift before using to avoid lumps
- Milk or water: Needed for runny icing; add little by little for smooth consistency
- Chocolate or green icing: Used for the signature fern pattern; pick good-quality chocolate for best shine
Step-by-Step Instructions
- Make the Pastry:
- Combine flour and salt in a large bowl. Gently rub in the cold butter with your fingertips until it becomes fine crumbs. Mix in the sugar. Slowly add ice water, a spoon at a time, to just bring the dough together—work quickly to keep it from getting warm. Wrap and chill for at least twenty minutes.
- Shape and Bake Shells:
- Roll chilled dough on a lightly floured surface until about one eighth inch thick. Cut into rounds that match your mini tart pans. Carefully press into pans, making sure to fit the edges. Use a fork to prick the bottom and sides, then bake at four hundred degrees Fahrenheit for about fifteen to twenty minutes until pale golden, not fully browned.
- Fill with Jam and Frangipane:
- Once shells are cool enough to handle, spread a thin layer of jam in the base of each shell. For the filling, melt butter in a small pot and set off heat. Stir in sugar, ground almond meal, beaten eggs, and your chosen extract until combined. Spoon over jam in each tart shell but do not overfill.
- Bake the Filled Tarts:
- Reduce oven heat to three hundred fifty degrees Fahrenheit. Bake tarts for about twenty minutes until the tops are golden and a toothpick comes out clean from the center. Allow them to cool completely in the tin to prevent breakage.
- Ice and Decorate:
- For icing, mix sifted confectioner’s sugar and just enough milk to create a runny yet thick glaze. Spoon glaze over each tart, smoothing to cover. Quickly drizzle lines of melted chocolate or colored icing across the top. Use a toothpick to draw lines through the icing to form a fern or tree pattern. Leave uncovered to set fully before handling or serving.
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I always look forward to swirling the fern shapes and watching the icing set into delicate glossy patterns. As a child, my grandmother let me help with the chocolate lines and I felt like a pastry chef for the afternoon.
Storage Tips
After the icing has set, store Fern Cakes in a single layer in an airtight container at room temperature for up to three days. If you need to stack them, place parchment paper between layers to keep the icing intact. For longer storage, freeze un-iced tarts and decorate after thawing.
Ingredient Substitutions
You can swap out butter for high quality plant-based margarine for a dairy-free version. Almond flour can be replaced with hazelnut meal for a different nutty taste. Try apricot or plum jam for an alternative fruity note. If you dislike almond extract, vanilla provides a softer finish that is equally delicious.
Serving Suggestions
Serve these cakes alongside strong black tea, or dress up a dessert plate with a scoop of vanilla ice cream and a few fresh berries. They are perfect for brunch spreads, holiday trays, or as edible gifts wrapped in parchment and ribbon.
A Little History
Fern Cakes are beloved in Scotland and northern England, often found in local bakeries and tea rooms. The fern design is a nod to Victorian era fondness for intricate nature-inspired decorations, and bakers still take pride in creating the prettiest patterns by hand.
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These cakes combine tradition and artistry beautifully, making them a delightful addition to any occasion.
Frequently Asked Questions
- → What is the distinct feature of Scottish Fern Cakes?
Each tartlet is finished with a smooth icing and a delicate chocolate fern drawn on top, giving a signature decorative touch.
- → Can I use a different jam in the filling?
Yes, both raspberry and blackberry jams work well. Try strawberry or apricot for a twist.
- → Is almond extract necessary for the filling?
Almond extract enhances the frangipane flavor, but vanilla is a good substitute for a milder taste.
- → How should the tartlet pastry be prepared?
The pastry is made by rubbing butter into flour, adding sugar and water, then chilling before rolling and shaping into shells.
- → How do I create the fern design on top?
Pipe melted chocolate or colored icing in zigzags, then drag a toothpick through to create a fern pattern before the icing sets.
- → Are these best served warm or at room temperature?
They are delicious at room temperature and ideal for serving with tea or as an elegant dessert.