1⅓ cups plain flour
pinch sea salt
½ cup ground almonds
¼ cup caster sugar
140 grams cold butter, cubed
1 egg yolk
2 tablespoons cold water
12 hole patty tins or ½ cup capacity muffin tins
⅓ cup cherry jam or other dark berry jam
500 grams fresh cherries
2 tablespoons cornflour
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
¼ cup skin on roasted almonds, finely chopped
Pastry: Put the flour, salt, almonds, sugar and the butter in a food processor and process to coarse crumbs. Remove a ¼ cup of the mixture from the processor and set aside for the topping.
Stir the egg yolk and water together, add to the flour and process until the pastry just starts to come together. Tip onto the bench and form into a flat disc. Wrap in plastic wrap and chill for 30 minutes.
Roll out on a lightly floured bench, stamp out circles and line the tins. Chill or freeze until firm.
Cherry Topping: Preheat the oven to 160°C fan bake.
Set 12 whole cherries aside.
Quarter or halve the remaining cherries if large, discarding the stones. Place in a bowl and toss with the cornflour until well coated. Add the jam and stir everything together.
Spoon the filling into the cases then nestle a whole cherry into the centre of each tart.
Add the brown sugar and almonds to the reserved flour mixture then carefully spoon over the cherry filling.
Bake for about 25 minutes until the pastry is golden and crisp. Cool completely in the tins.
To serve: Dust with icing and serve with a bowl of mascarpone. Makes 12