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How to make Almond, sour cream and cherry tarts

Yield = 8
Prep time: 0:30
Cook time: 0:25
Total time: 0:55

Ingredients

3 sheets frozen all-butter puff pastry, thawed
200g marzipan
670g jar morello pitted cherries (see note)
75g (1/3 cup) caster sugar, plus 1 tablespoon extra
125g sour cream
2 egg yolks
1 teaspoon plain flour
20g flaked roasted almonds
Double cream, to serve

Method

Step 1 Preheat oven to 200C. Stack 2 pastry sheets on top of one another, then cut in half widthwise. Line an oven tray with baking paper and place stacks 5cm apart on tray. Cut 4 x 1cm-wide strips from remaining pastry sheet and place strips over long sides of each pastry stack. Cut 4 x 1cm-wide strips widthwise and place over short sides of stacks, then trim to fit. Prick centres all over with a fork. Using a box grater, grate marzipan and scatter over the centre of each pastry stack. Bake for 15 minutes.
Step 2 Meanwhile, to make cherry glaze, drain syrup from cherries through a fine sieve into a saucepan. Pat cherries dry with paper towel. Add sugar to pan and simmer over medium heat for 10 minutes or until syrupy.
Step 3 Whisk extra 1 tablespoon sugar, sour cream, egg yolks and flour in a small bowl. Carefully place cherries evenly over each tart, then slowly pour cream mixture between cherries in the centre, allowing it to spread. Bake for a further 10 minutes or until set.
Step 4 Scatter tarts with almonds, then drizzle with cherry glaze. Serve with double cream.