• Preheat the oven to 160°C fan/180°C.

Preparing the Cherry Jam

• Place the destoned cherries, the juice of the lemon and caster sugar in a pan on a medium heat.
• Bring the jam to the boil,, then turn down to a simmer and allow to simmer for 15-20 minutes on a low heat.
• Then place the jam in a food processer and blend until smooth. Pour into a jar and allow to cool.

Preparing the frangipane

• In a bowl, cream together the butter and golden caster sugar.
• Add the egg and continue to whisk until all is combined.
• Add the flour to prevent the mixture from splitting
• Pour in the ground almonds and mix together until completely combined.

Assembling the Tart

• Roll out the pastry to a thickness of 1/2 cm.
• Cut the pastry with a 9cm ring cut. Place the pastry inside the muffin moulds. On top of the pastry place in a piece of greaseproof paper and baking bean. Bake for 10 minutes before removing the beans and baking for an additional 10 minutes.
• Once removed from the oven, place a couple of teaspoons of jam in the bottom, followed by the frangipane and place back in the oven for 20 minutes.
• Meanwhile, mix the icing sugar with the water until it forms a smooth thich white icing.
• Once cooked, remove from the oven and place on a wired rack to cool.
• Spoon the white icing on to the top of the tarts and place a glacé cherry in the centre of the tart to get that classic bakewell look.