Mirlitons de Rouen Recipe

Little almond cakes, the word mirliton described by Jane Grigson as suggesting “a cheerful twirling of skirts and light feet”. The filling is very similar to the classic filling for a Bakewell tart (as opposed to pudding). I used a recipe from Audrey Le Goff’s Rustic French Cooking Made Easy, which is a nice collection of traditional regional dishes, changing it somewhat to suit me. The original uses ready-made puff pastry, but the reason I made these is because I had some leftover sweet shortcrust. Either will work, although I’m not keen on puff pastry as a tart base personally. If you want to make pastry for them, I can recommend the recipe here. I chose to use some wild cherry jam as that goes well with almonds, but any good jam will…