Fresh cherry bakewell tarts

To make the pastry, mix the flour and icing sugar together in a large bowl. Rub in the 125g butter until the mixture looks like fine breadcrumbs. Stir in 3-4 tbsp cold water with a round-bladed knife until it all clumps together. Turn the dough onto a large piece of clingfilm and knead briefly until it comes together into a ball, then wrap and chill for 30 minutes.

Place the cherries and sugar for the filling into a small saucepan and heat gently, until the cherry juices are released and the sugar has dissolved. Turn up the heat and allow to bubble, stirring often, for 5 minutes, until jammy. Set aside to cool slightly.

Preheat the oven to 190ºC, gas mark 5, then put a baking tray in to heat up. Make the frangipane filling by beating together the softened butter and sugar in a bowl until light and fluffy. Add the egg, then fold through the ground almonds and almond extract.

Roll the chilled pastry out between 2 pieces of parchment to a thickness of about 2mm. Cut 10 x 10cm circles out of the dough, rerolling if necessary, then press the pastry into 10 holes of a 12-hole muffin tin (I use the base of a small cylindrical jar, such as a spice jar, to help push it into the edges). Prick the bases with a fork to remove any air pockets.

Spread 1 tsp cherry compote into the bottom of each pastry case. Top with the frangipane, making sure it completely covers the jam. Place onto the preheated baking tray and bake for 20-25 minutes. The frangipane will be golden on top but may feel a little squidgy in the middle. Allow to cool completely on a wire rack.

Make the topping by mixing the icing sugar with enough water, around 1-2 tbsp, to make a thick paste. Transfer to a piping bag if you like, or use a teaspoon. Drizzle or spread the icing onto the top of the tarts and finish each one with a fresh cherry. These tarts will keep for up to 1 week in a sealed container, but I recommend adding the fresh fruit just before serving.