Step 1

Place the flour, half the icing sugar and the butter in a food processor and process until mixture resembles fine crumbs. Add 1 1/2 tablespoons of chilled water, then process until the mixture comes together to form a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 2

Lightly grease eight 10cm loose-bottomed tart pans. Roll out dough on a lightly floured work surface, then use to line the pans. Cover and refrigerate for a further 15 minutes.

Step 3

Preheat the oven to 190°C. Line each tart case with baking paper and fill with uncooked rice or pastry weights. Blind bake for 10 minutes, remove the paper and beans or weights, then bake for a further 5 minutes. Remove from oven and allow to cool.

Step 4

Drain the cherries, reserving the syrup. In a bowl, beat the cream until thick, then add the mascarpone, remaining icing sugar and vanilla, and beat until combined. Fill the tart shells with cream mixture. Dust the rims with a little extra icing sugar and place the cherries on top of tarts.

Step 5

To serve, drizzle with the reserved syrup and sprinkle with the flaked almonds.