This cherry tart recipe is on a homemade tart shell and topped with a thick cherry pie filling.
Place sugar and butter into a mixing bowl and use and electric mixer to beat until light and fluffy.
Beat in the eggs, one at a time until incorporated and smooth. On low speed gradually add ground almonds and flour, and mix till its just combined. Form a ball with dough cover and place in refrigerator for an hour.
Preheat oven to 350°F.
Roll out chilled dough, cut out the dough and line six 4 inch tart shell pans.
Place into the preheated oven and bake for 15 to 20 minutes, or until golden brown.
If they start to get air bubbles poke with a fork to let out steam.
Remove to a cooling rack.
If using fresh cherries rinse and pit the cherries.
Boil cherries for one minute and drain, keep cherries covered in pot so they stay hot.
In a separate pot on medium high heat, add sugar, cornstarch and water. Stir until it starts to thicken.
Add in cinnamon, almond extract and lemon juice and bring to a boil.
Stir constantly while it boils for about a minute. Remove from heat and fold in cherries.
Spoon filling into prepared tart shells and chill.
Garnish with some fresh whipped cream.