Preheat your oven to 160°C (325°F)/fan 140°C (275°F)/gas mark 3.
Spread the ground almonds on a baking tray and toast for 15–20 minutes until golden, turning every 5 minutes to prevent scorching.
Set aside to cool.
For the pastry cases, divide your shortcrust pastry into 6 equal balls.
Roll each ball between two 14cm squares of baking parchment.
Remove the top layer of parchment. Gently place the pastry into a muffin tin, keeping the bottom parchment layer as a liner. Use floured fingertips to press the pastry into the mould.
Place small, foil-wrapped 'bean bags' of rice or lentils into each pastry case. Blind-bake for 15 minutes until the edges begin to brown.
Carefully remove the bean bags. Prick the base of the pastry with a fork and bake for another 12–15 minutes, or until light golden brown.
Let the cases cool in the tin.
To make the frangipane filling, whisk the eggs, oil, and caster sugar in a large bowl.
Whisk in the flour, toasted ground almonds, almond extract, and salt. Gently fold in the quartered cherries.
Spread 1 heaped tablespoon of cherry jam into the base of each cooled pastry case.
Divide the frangipane batter evenly among the tarts and sprinkle the tops with flaked almonds.
Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean. If the almonds are browning too quickly, cover the tarts loosely with foil.
Allow the tarts to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Dust with icing sugar before serving.
Roll the delicate pastry between two sheets of baking parchment for easy handling and a perfect fit in your muffin tin.
