3 frozen shortcrust pastry sheets, thawed
1/2 cup (40g) flaked almonds
2 x 670g jars pitted morello cherries, drained
1 tbs amaretto* or brandy
300g caster sugar, plus extra 2 tbs to sprinkle
6 egg whites
1 tsp white vinegar
1 tsp vanilla extract
1 tsp cream of tartar
Icing sugar, to serve
Preheat the oven to 200°C.
Grease six 12cm loose-bottomed tart pans and line with the pastry, trimming any excess. Prick with a fork, then line with baking paper and fill with baking weights or uncooked rice. Bake for 10 minutes.
Remove the paper and weights and bake for a further 8-10 minutes until golden.
Scatter almonds on a separate baking tray and bake, stirring occasionally, for 10 minutes or until lightly golden. Set aside to cool.
Place cherries in a bowl with amaretto and 2 tbs caster sugar, then stir well to coat. Place in fridge for 30 minutes.
Whisk egg whites in an electric mixer to soft peaks. With the motor running, add remaining 300g sugar, 1 tablespoon at a time, allowing each to be incorporated before adding the next, until stiff and glossy. Add vinegar, vanilla and cream of tartar, then whisk briefly to combine.
Drain cherries and divide among pastry cases. Transfer meringue to a piping bag fitted with a 1.5cm plain nozzle and pipe over the cherries. (Alternatively, spoon meringue over cherries.)
Place the tartlets on a baking tray and bake for 10-15 minutes until the meringue is golden. Scatter with toasted flaked almonds, dust with icing sugar and serve warm or at room temperature.
* An almond liqueur from bottle shops.