Sour Cherry Tarts

Ingredient

200g ground almonds

2 cups plain flour 

60g icing sugar

180g chilled butter , chopped

Filling

500g light cream cheese

6 tablespoons cream

2 tablespoons icing sugar , sifted

1 tablespoon finely grated lemon rind

1440g jar pitted sour cherries , well drained

1 cup redcurrant jelly

1- process the almonds , flour , icing sugar and butter in short bursts for 20 seconds , or until fine and crumbly . add 1 tablespoon ice-cold water and process for a further 15 seconds , or until the mixture comes together . turn the dough onto a lightly floured surface and gather together into a smooth ball . cover with plastic wrap and refrigerate for at least 45 minutes

2- preheat the oven to moderate 180'C . divide the pastry into six even portions and roll each out thinly ,on a board sprinkled with flour , to line six 9 cm fluted tart tins . prick the bases lightly and bake for 10 minutes , or until golden . remove the pastry cases from the tins and leave to cool completely

3- to make the filling : place the cream cheese in a small bowl and stir until smooth . stir in the cream , icing sugar and lemon rind . divide the filling between the pastry cases , spreading the surface until smooth . arrange the cherries over the filling

4- gently heat the redcurrant jelly in a small pan until melted , then brush over  the cherries .refrigerate until ready to serve