Ingredients
Almond filling
Lemon glaze
Method
1.Beat butter, sugar and egg yolk in small bowl with electric mixer until combined. Stir in sifted flour and ground almonds in two batches. Turn dough onto floured surface; knead gently until smooth. Wrap pastry in plastic; refrigerate 30 minutes.
2.Preheat oven to 200°C. Grease two 12-hole (1½-tablespoon/30ml) shallow round-based patty pans.
3.Make almond filling: Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in ground almonds and flour.
4.Roll pastry between sheets of baking paper until 3mm thick. Cut 24 x 6cm rounds from pastry; gently press rounds into pan holes. Divide jam then filling into cases.
5.Bake tarts about 20 minutes. Stand tarts in pans 10 minutes before turning, top-side up, onto wire rack.
6.Meanwhile, make lemon glaze: Sift icing sugar into small bowl, stir in enough juice to make glaze pourable.
7.Spoon glaze over warm tarts; top with cherries. Cool.
