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Beat butter, sugar and egg yolk until combined. Stir in flour and ground almonds, in 2 batches. Turn dough out onto a floured surface and knead until smooth. Roll into a 1/8 inch thick disc and place on a baking tray. Chill for 30 mins. Preheat oven to 425°F. Grease 12-cup shallow muffin pan. Meanwhile, to make the almond filling. Beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time. Stir in ground almonds and flour. Cut 12 x 2 1/2 inch discs from pastry then use to line muffin pan. Divide jam between pastry shells then top with almond filling. Place a cherry in the center of each tart and bake for 20 mins. Let cool in pan for 10 mins then transfer to a wire rack, top-side up, to cool.
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Tart Montmorency cherries — granola, baking, salads, pork dishes
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Tart Montmorency cherries — granola, baking, salads, pork dishes
Individual tartlet pans for petite tarts, mini quiches
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Pit cherries and olives — jam, clafoutis, pie, tapenade