Preheat your oven to 180C/160C fan/gas 4 and lightly grease a 12-hole muffin tray. Roll out the sheets of pastry and, using a 10cm circular cutter, stamp out 12 discs. Press each circle into the muffin tin, ensuring the pastry edges slightly overlap the top and are pushed in to remove any folds. Pop the tray into the fridge for 20 minutes to chill the pastry. Take squares of baking paper, about 10cm by 10cm, scrunch them up, then unfold and place inside each pastry case. Fill with baking beans, rice, or dried pulses. Blind bake for 10 minutes, remove the weights and paper, and return to the oven for another 10 minutes until the pastry turns a golden brown. Allow to cool slightly.

To prepare the frangipane, cream the butter and sugar together until pale and fluffy. Beat in the egg, then sift in the flour to help bind the mixture. Gently fold in the ground almonds. Spoon a teaspoon of cherry jam into each cooled pastry shell, then follow with a generous tablespoon of the frangipane mixture. Bake for approximately 20 minutes, or until the frangipane becomes golden and springy to the touch. Let the tarts cool completely. If desired, trim any uneven pastry edges with a sharp knife or kitchen scissors.

For the icing, mix the icing sugar with 2 tablespoons of water to create a smooth consistency. Spread the icing evenly over each tart, place a glacé cherry on top, and allow the icing to set for about 20 minutes. Serve alongside a cup of tea.