Amaretto sour bakewell tarts

1 Using a stand mixer fitted with a paddle attachment, combine flour, icing sugar mixture, almond meal and salt on low speed to combine. Add butter and mix until mixture resembles breadcrumbs. Add zest, yolk and sour cream until dough starts clumping together.

2 Transfer dough to a clean surface and gently knead and shape it into a rectangular disc. Cover with plastic wrap and chill for 1 hour.

3 Meanwhile, for the frangipane, use a stand mixer with a paddle attachment to beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well to incorporate. Fold in almond meal, zest, limoncello, amaretto and flour until just combined. Transfer mixture to a piping bag with one edge snipped.

4 Preheat oven to 190°C/170°C fan-forced. Roll the chilled pastry on a lightly floured surface to 5mm thick. Use a 10cm cutter to cut out 12 rounds (rerolling remaining dough as needed). Press each round into a 12-hole, /-cup capacity muffin tin. If the pastry cracks, use extra pastry to fix up any cracks.

Divide lemon curd between pastry cases (about 2 teaspoons in each), then pipe enough frangipane to fill each case two-thirds full. Press a morello cherry into each tart. Bake 15–20 minutes, or until pastry is just golden and frangipane is golden and just set. Cool for 15 minutes before carefully releasing each tart from pan.

Meanwhile, for the meringue, place egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Whisk until hot to touch and the sugar has dissolved. Remove from heat and beat with a hand mixer until the meringue reaches stiff peaks. Transfer meringue to a piping bag fitted with a large fluted nozzle.

While tarts are still warm, pipe meringue on top. Use a kitchen blowtorch to toast meringue, or place tarts on a baking tray and place under a hot grill for 1 minute until browned. Set aside to cool completely. Serve topped with maraschino cherries.