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
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.