Cherry Almond Tartlets That Everyone Will Love

Start by whisking the powdered sugar and unsalted butter in a mixing bowl until light and fluffy.

Next, add the egg and continue to beat until well combined.

In a separate bowl, mix together the all-purpose flour, almond flour, and a pinch of salt, then incorporate this into the butter mixture.

Mix until the dough just comes together. Divide the dough into two parts, with one part being about one-third of the total, and wrap it in plastic wrap. Refrigerate for at least 4 hours, or ideally overnight.

Roll out the larger piece of dough on a floured surface until it's about 5 mm thick.

Carefully line your tartlet molds with the dough, ensuring the bottoms and sides are evenly covered. Trim off any excess dough hanging over the edges.

Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit) and place the tartlets in the oven.

Bake for about 10 to 11 minutes, or until golden brown. Remove them from the oven and let them cool slightly.

In a saucepan, combine the pitted cherries and half of the sugar. Cook over medium heat until the sugar dissolves.

Mix the remaining sugar with the pectin, then slowly sprinkle it into the cherry mixture while stirring.

Bring to a boil and cook for about one minute, then add the lemon juice and allow to cook for an additional few seconds before removing it from the heat. Let it cool a bit.

Once the tartlet shells are slightly cooled, fill each with the cherry mixture.

Roll out the reserved dough to 2.5 mm thick and cut it into shapes to cover the top of the tartlets.

Brush with either egg or water and sprinkle sliced almonds on top.

Return the assembled tartlets to the oven for an additional 10 minutes or until the top is golden.

Allow to cool before serving and enjoy your delicious cherry almond tartlets!