Ingredients

• 60g unsalted butter, softened
• 1 egg
• 100g (1 cup) almond meal
• 120g (2/3 cup) pure icing sugar
• 1 tablespoon sweet sherry
• 12 thawed frozen cherries, halved

Pastry

• 300g (2 cups) plain flour
• 160g chilled butter, coarsely chopped
• 70g (1/3 cup) caster sugar
• 2 egg yolks
• 2 tablespoons chilled water
• Plain flour, to dust

Method

• Step 1 To make the pastry, place the flour, butter and sugar in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add egg yolks and water and process until mixture just comes together. Turn dough onto a lightly floured surface and knead until smooth. Shape into a disc. Wrap in plastic wrap and place in the fridge for 1 hour to rest.
• Step 2 Roll out the pastry on a lightly floured surface until about 3mm thick. Use a 7cm-diameter round pastry cutter to cut 24 discs from the pastry. Line the holes of two 12-hole patty pans with pastry discs.
• Step 3 Preheat oven to 180°C. Use an electric beater to beat butter in a bowl until pale and creamy. Add the egg and beat until combined. Add the almond meal, icing sugar and sherry, and stir until combined. Spoon the mixture among pastry cases. Top with cherries.
• Step 4 Bake in preheated oven for 18 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool. Arrange on a cake stand or platter to serve.