Ingreadient :

• 225g plain flour
• 1 egg yolk
• 125g butter diced
• 250g butter, softened
• 125g caster sugar
• 250g ground almonds
• 5 eggs
• 25g toasted flaked almonds
• Jar of Cherries
• 400ml double cream whipped

Direction :

1. Preheat the oven to 180c
2. To make the pastry, mix the flour and butter together to resemble breadcrumbs. Add the egg and bring together, chill for 30 minutes.
3. Roll out the pastry onto a floured surface, use to line 8 x 10 cm tins.
4. Beat together the butter, sugar, almonds and eggs, pop some of the drained cherries into the tarts then spoon into the pastry case. Sprinkle over flaked almonds and bake for 25 minutes. Serve warm with cream and more cherries.