Cherry Bakewell Tarts

1. Preheat your oven to 170°CFan 150°C / Gas 4 / 338°F.
2. Add your flour to a bowl, then cut your chilled butter into cubes.
3. Add the butter, then begin to rub the butter into the flour with your fingertips & continue to do this until you have the consistency of breadcrumbs, and you can make a ball of pastry with the palm of your hand - at this point, add 2 tbsp of water, and squish your pastry into a ball with the palms of your hands, then add some flour to a chopping board/ surface.
4. Roll the pastry out, turning it at 90° with each roll, but don’t flip it out.
5. Once you have pastry of 2mm thickness, cut 4 circles out of the pastry, and add to lined Bakewell tart tins, or large muffin tins.
6. Add the pastry to each mould, press down, then prick the surface of each with a fork, so the air can escape.
7. Bake for 20 minutes, or until golden brown & crispy.
8. Whilst your pastry cases bake, make your filling. Crack an egg into a bowl, then add your almond flour, sugar, vanilla and almond extracts.
9. Mix well, then set aside until your cases are ready.
10. Once the cases are baked, leave to cool slightly, then add 1 tsp jam to the base of each case, spreading evenly, then pour over your almond filling.
11. Top the almond filling with some flaked almonds, then put back in the oven and bake for another 20-30 minutes, until your filling has risen, and the almonds on the top have turned golden brown.
12. Leave to cool, then dust with icing sugar & serve.

…enjoy!