Cherry Tarts

Mix the flour, sugar, vanilla sugar, lemon zest and salt on a work surface. Place the margarine in small pieces around the flour. Chop everything with a knife and quickly knead into a smooth dough. Form the dough into a ball and wrap in foil. Chill for 1 hour.

Rinse the cherries, pat dry and remove the pits. Rinse the raspberries. Place the cherries and raspberries in a large saucepan with the sugar and vanilla sugar. Mix well, cover the pan and let sit for about 30 minutes. Bring the mixture to a boil for 4 minutes. Remove from the heat and stir in the liqueur.

Preheat the oven to 180°C (approximately 350°F).

Divide the dough in half. Roll out one half onto a floured surface. Press the rolled out dough into a tart tin and form an edge. Sprinkle with the sliced almonds and jam. Bake for about 30 minutes.

Roll out the remaining dough. Cut wide strips with a pastry wheel. Form a lattice pattern on top of the tart with the strips. Stir the cream and saffron. Brush over the dough. Bake for 30 minutes.