Air fryer cherry and almond tarts

To make the pastry, add flour, icing sugar and butter to a food processor and pulse until it forms a fine crumb. Add egg and water and continue to pulse until dough just comes together. Wrap in plastic wrap and refrigerate for 30–35 minutes.

Combine butter, almond meal, brown sugar and vanilla, stirring to make a thick paste. Toss cherries in cornflour.

Divide dough into four equal portions. Roll each portion between two sheets of baking paper to a 15–16cm round. Sprinkle each pastry round with extra almond meal, then top with the almond paste, and spread, leaving about a 2–3cm border. Arrange cherries on almond paste, then bring pastry up slightly over cherries, pleating as you go. Place tarts on a tray lined with baking paper and freeze for 10 minutes to firm.

Preheat air fryer to 200°C for 5 minutes.

Cut four squares of baking paper slightly larger than each tart (see tip). Whisk egg yolk and water in a small bowl. Brush pastry sides with egg wash and press on almonds (it’s important to press the almonds on so they stick).

Carefully transfer each tart on its piece of baking paper to the air fryer (working in batches if you need, keep uncooked tarts in the fridge). Air-fry for 5 minutes. Reduce heat to 180°C. Air-fry for a further 10 minutes until golden. Cool in air fryer for 5 minutes then, using the edges of the baking paper, carefully lift onto a tray to cool completely. (Repeat with remaining tarts if cooking in batches.)

Serve tarts with ice cream and dusted with icing sugar.