Cherry frangipane meringue tartlets

Ingredients – makes 12 tartlets

For the almond shortcrust pastry cases:

  • 200 g plain flour
  • 25 g ground almonds
  • 125 g butter, diced and chilled
  • 40 g icing sugar
  • 1 egg yolk

For the franginpane filling:

  • 150 g sugar
  • 150 g ground almonds
  • 150 g butter, melted
  • 1 egg plus 1 egg yolk
  • 1 tablespoon kirsch

For the cherry topping:

  • 2 x 350 g jars of cherries
  • 2 teaspoons cornflour

For the swiss meringue:

  • 150 g egg whites
  • 250 g sugar

Method

Make the almond shortcrust pastry cases:

  • Tip the flour, ground almonds and butter into a food processor and whizz to fine crumbs. When not using a food processor: rub the flour and ground almonds into the butter between your fingers until they form fine crumbs.
  • Add the sugar and egg yolk, then whizz to a smooth dough. When not using a food processor: knead the sugar, egg yolk and buttery flour crumbs to form a smooth dough.
  • On a lightly floured work surface, roll out the pastry to a thickness of about 3 mm. Cut out rounds of pastry just larger than the Ø 10 cm tartlet tins.
  • Line 12 tins with the pastry rounds and prick the base all over with a fork.
  • Place the lined tins onto a baking tray and chill in the fridge for 30 minutes.
  • Heat the oven to 190C/170C fan/gas 5.
  • Bake the pastry cases for 25 minutes, remove from the oven and leave to cool for 5 minutes.
  • Carefully tip the baked pastry out of the tins, put on a wire rack and leave to cool.

Make the franginpane filling:

  • Place the sugar, ground almonds, melted butter, egg and egg yolk in a bowl.
  • Mix well to make a creamy paste, then stir in the kirsch and chill for 30 minutes.
  • Spread the almond paste onto the pastry cases and bake for 25 minutes until golden.
  • Remove from the oven and leave to cool while preparing the cherry topping

Make the cherry topping:

  • Drain the cherries and reserve 250ml of the juice.
  • Tip the juice into a small pan and boil for 3 mins until reduced a little.
  • Blend the cornflour with one tablespoon of cold juice and stir into the pan.
  • Cook a few minutes and keep stirring until thickened and smooth.
  • Scatter the cherries over the frangipane filling and top with a spoonful of the cherry sauce.

Make the swiss meringue:

  • Put the egg whites and sugar in a mixing bowl, simmer over a pot of water and whisk constantly but gently until the temperature reaches 60°C (if you don’t have a thermometer: until the sugar has completely dissolved and the egg whites are warm), then remove from the heat.
  • Whip the warmed egg withes for 10 minutes with the whisk attachment of the mixer, until the meringue is thick, glossy and cooled down.
  • Pipe the meringue over the cherries, ensuring they are completely covered.
  • Return to the oven (190C/170C fan/gas 5) for 10 minutes to lightly brown the meringue.
  • Remove from the oven, put on a wire rack and leave to cool.

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