|Short crust pastry||6 Ounce (175 Gram)|
|Raspberry jam||60 Milliliter (4 Tablespoon)|
|Egg white||1 , beaten|
|Sugar||4 Ounce (125 Gram)|
|Ground almonds||2 Ounce (50 Gram)|
|Desiccated coconut||4 Ounce (125 Gram)|
|Milk||15 Milliliter (1 Tablespoon)|
|Almond essence||1 Dash|
|Cherries||6 , halved|
Roll out the dough to about .75 cm./ 1/4 in.thick.
Cut into 8 cm./3 in.circles with a pastry cutter, then line 12 well-greased patty tins with the circles.
Spread a teaspoon of jam over the bottom of each tin.
Combine all the remaining ingredients, except the glace cherries.
Divide the mixture among the cases and top each one with a cherry half.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and bake for 20 to 25 minutes, or until the filling has set and the pastry is golden brown.