Scottish Fern Cakes Classic (Print Version)
# Ingredients:
→ Tart Shells
01 -
250 g all-purpose flour
02 -
1 pinch fine salt
03 -
113 g unsalted butter, cold and diced
04 -
1.5 tsp granulated sugar
05 -
45–60 ml ice-cold water
→ Filling
06 -
4 tbsp raspberry or blackberry jam
07 -
170 g unsalted butter
08 -
150 g granulated sugar
09 -
150 g ground almonds (almond flour or almond meal)
10 -
2 large eggs, beaten
11 -
0.5 tsp almond or vanilla extract
→ Icing
12 -
85 g confectioner's sugar
13 -
30 ml milk or water (adjust as needed for consistency)
→ Fern Design
14 -
60 ml melted chocolate (for piping design) or green icing as desired
# Instructions:
01 -
Place the flour and salt into a mixing bowl. Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Add ice-cold water a little at a time, mixing gently until a soft dough forms. Rest the dough in the refrigerator for 20 minutes.
02 -
Roll the chilled dough out on a lightly floured surface. Cut into circles to fit mini tart tins. Gently press into the tins and use a fork to dock the bases and sides. Bake in a preheated oven at 200°C for 15–20 minutes until partially cooked. Remove and set aside to cool.
03 -
Spread a thin layer of raspberry or blackberry jam onto the base of each cooled tart shell.
04 -
Melt the butter in a saucepan and remove from heat. Stir in sugar, ground almonds, eggs, and almond or vanilla extract until fully combined. Pour the frangipane mixture over the jam layer, filling each shell without overflowing.
05 -
Reduce the oven temperature to 180°C. Bake the tarts for 20 minutes, or until golden brown and a skewer inserted in the center comes out clean. Cool completely in the tins.
06 -
Mix confectioner's sugar with milk or water until a thick yet pourable icing is achieved.
07 -
Cover each cooled tartlet with a layer of icing. Immediately pipe zigzag lines of melted chocolate or green icing on top, then use a toothpick or knife to drag through the lines and create a fern pattern. Allow to set completely before serving.
# Notes:
01 -
For optimal results, ensure the pastry remains cold before shaping to achieve a flaky texture.
02 -
Let the tarts cool thoroughly before applying icing to prevent it from melting.