Makes 12 small tartlets
250 g (about 2 cups) all-purpose flour
170 g (about 3/4 cup) unsalted butter
50 g (about 1/4 cup) powdered sugar
1 egg
1/2 tsp cinnamon
A pinch of ginger
A pinch of salt
400 g (about 14 oz) cherries (thawed)
1 tbsp cognac, rum, or amaretto
3 tbsp powdered sugar
3 egg whites
150 g (about 3/4 cup) sugar
A few drops of vanilla extract
A few drops of lemon juice
Almond flakes
Make the shortcrust pastry. Chop the flour with the butter, spices, salt, and 50 g of powdered sugar in a blender or on a cutting board until well combined.
Add the egg and a couple of tablespoons of cold water.
Bring the dough together into a ball.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Roll out the dough and line the tartlet molds with it.
Chill the lined molds in the refrigerator for another 30 minutes.
Preheat the oven to 200 degrees Celsius (about 400 degrees Fahrenheit).
Drizzle the cherries with cognac and sprinkle with 3 tbsp powdered sugar, then refrigerate.
Place the tartlet molds on a baking sheet, cover each with parchment paper, and fill with rice or peas to weigh them down.
Bake for 10 minutes. Remove the paper and bake for another 8-10 minutes, until golden brown.
Drain the juice from the cherries.
Whip the egg whites until stiff peaks form.
Continue whipping and gradually add the sugar, one spoonful at a time.
Whip until the sugar dissolves, then add the vanilla and lemon juice.
Fill the tartlets with cherries. Transfer the meringue to a piping bag and pipe towers of meringue over the cherries.
Return the tartlets to the oven for 10-15 minutes, or until the meringue takes on a creamy color.
Let the tartlets cool, then remove them from the molds.
Sprinkle with toasted almond flakes and powdered sugar.
