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["Preheat the oven to gas 5 / 190C / 375F and line & grease a 9"" pie tin or loose bottomed cake tin", "Roll out the pastry and place it into the pie dish, moulding it to the bottom and sides", "Trim the edge and prick the bottom with a fork to prevent air bubbles forming", "Bake blind for 10 minutes then set aside to firm up while you make up the cake mix", "Add the wet ingredients listed in my box mix recipe to the dry mix but add almond extract instead of vanilla.", "Mix well until the batter is smooth and set aside", "Spread the jam onto the pastry base with the back of the spoon.", "This will seal it and prevent the cake mix making it soggy as well as tasting delicious!", "Pour the cake batter over and if using flaked almonds to decorate, add these on top now", "Bake for 20 - 25 minutes or until the sponge is golden and firm.", "You can test with a toothpick in the middle.", "If it comes out of the cake with no crumbs attached the tart is done", "Remove from the tin and let cool on a wire rack", "When fully cooled, dust with icing sugar and add a cherry on top", "You can make individual tarts in a muffin tin.", "Grease the tin and using a cookie cutter, cut rounds of pastry large enough to line each hole.", "Put a tsp of jam in the base of each then divide the cake mix evenly between each", "Bake for 15 - 20 minutes", "If you use vanilla instead of almond extract and use the pastry overs to make a knot shape and place it on top of the cake batter before going into the oven, the tarts become Welsh Cheesecakes!", "If you ice them with a plain glaze instead and top with a cherry then they're Sunshine Cakes!", "Very popular here in Scotland, every bakery sells them"]
