Cherry almond tartlets

Method

1. Preheat the oven to 180C/fan160C/gas 4. Make the pastry. Pulse the butter, sugar and flour in a food processor until it resembles crumbs. Add the egg yolk and 2-3 tablespoons cold water and pulse until the mixture comes together to form a ball. Turn out, cut into 8 and press into 8 x 10cm tartlet tins. Chill.
2. Make the filling. Cream the butter and sugar until light and fluffy, alternately beat in the eggs and ground almonds, then fold in the flour. Divide the cherries between the tins, then spoon in the filling. Sprinkle with flaked almonds and bake for 40 minutes until pale golden.
3. Brush the tarts with glaze and turn out. Best served warm, with cream.