**Make the Pastry:** In a mixing bowl, combine the flour and sugar. Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs. Gradually add cold water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
**Preheat the Oven:** Preheat your oven to 375°F (190°C).
**Prepare the Tartlet Shells:** Roll out the chilled pastry on a lightly floured surface to about 1/8 inch (3mm) thick. Cut circles slightly larger than your tartlet tins and press the pastry into the tins. Trim the edges and prick the bottoms with a fork.
**Blind Bake the Shells:** Line each shell with parchment paper and fill with baking beans or rice. Bake for 10 minutes, then remove the parchment and weights and bake for another 5 minutes until lightly golden.
**Add the Cherry Jam:** Spoon a thin layer of cherry jam into each baked shell.
**Make the Frangipane:** In a bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the almond flour, all-purpose flour, and almond extract until smooth.
**Fill the Tartlets:** Spoon or pipe the frangipane mixture over the jam, spreading it evenly. Sprinkle flaked almonds on top.
**Bake the Tartlets:** Bake for 15–20 minutes, or until the frangipane is puffed and golden.
**Cool and Serve:** Allow the tartlets to cool in the tins for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving, if desired.
