Theses cherry meringue tartlets were the cover of my second cookbook sweet and I absolutely adore them. Pastry work can be a little daunting, but if you follow a few simple steps it’s pretty easy. I love cherry-based desserts and frozen cherries are readily available all year round and I store them in the freezer as a staple. I’ve added almond flour to the pastry and used toasted almond flakes because the flavour complements the cherries so beautifully. The amaretto adds a further almond note while the kirsch intensifies the cherry flavour, but both are optional. A good splash of booze in a dessert tends to only make it better.