Pastry: Mix the flour and margarine together in a large bowl and use your fingers to blend into crumbs. Add the water gradually and mix with a metal spoon. Knead into a dough on a floured surface.
Grease the cups of a tart tray. Roll the dough out with a rolling pin, then cut out circles just larger than the cups. Mould the dough into the cups.
Sponge: Put the flour, caster sugar, margarine and egg in a mixing bowl then mix until light and fluffy. Put a teaspoon of jam in each pastry shell, then put 2 tablespoons of the sponge mixture on top. Bake until the sponge is golden brown and springy; 15-20 minutes. Leave to cool.
To Serve: Mix 6 tablespoons icing sugar with enough water to make a spreadable icing. Spread evenly to cover the top of each tart and top with half a cherry.
My mother told me how my nan used to make these, so I decided to give it a try!! everything worked and they look lush! at first it didn't seem enough of the sponge mixture, but use rationally and it is the perfect amount in the end!! :D amazing recipe! thanks so much!! - 24 Oct 2012