Method

• 1.
  Preheat the oven to 200°C.
• 2.
  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.
• 3.
  Scatter almonds on a separate baking tray and bake, stirring occasionally, for 10 minutes or until lightly golden. Set aside to cool.
• 4.
  Place cherries in a bowl with amaretto and 2 tablespoons caster sugar, then stir well to coat. Place in fridge for 30 minutes.
• 5.
  Whisk eggwhites 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.

• 6.
  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.)
• 7.
  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.