Very thinly roll out the pastry on
a lightly floured surface. Stamp out
12 x 9cm circles with a fluted cutter, if
you have one, and use to line a bun tin.
Spread 1 rounded tsp of the cherry jam
in the bottom of each tart.
Whizz the cake to crumbs in a
food processor, then tip into a mixing
bowl and add the flour, butter, ground
almonds, caster sugar, eggs and almond
extract. Beat together until smooth,
then divide between the tarts,
spreading a little with the back of a
teaspoon to cover the jam. Scatter
over the flaked almonds and openfreeze
for 2 hrs, then wrap well in cling
film and freeze for up to 2 months.
Heat oven to 180C/160C fan/gas 4
with a baking sheet in it. Unwrap the
tarts from the freezer and loosely top
with a sheet of foil. Bake on the heated
baking sheet for 30-40 mins until
golden, removing the foil halfway.
Cool the tarts a little, then add a splash
of water into the icing sugar to make
a runny icing. Drizzle over the tarts
and leave to set.