Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and mix again until well combined, then fold in the flour and ground almonds.
3
Step 3
Arrange the tart cases on a baking tray, then add a teaspoon of fruit compote to the bottom of each case. Spoon in the almond mixture (frangipane) so it sits just below the top of the case.
4
Step 4
Bake in the oven for 20 minutes until frangipane is golden, risen and springy to touch. Leave to cool.
5
Step 5
Sift the icing sugar into a bowl and mix with 2 tbsp cold water, until you have a thick but not quite pourable consistency.
6
Step 6
Spoon the icing onto the tarts, enough so the tops of each are covered. Top each one with an Opies cherry and leave to set.