Cherry filo tarts

Method

1. Preheat oven to 190°C/375°F/gas 5. Open out the filo pastry sheets and cut the stack into four equal strips by making the cuts parallel to the short sides.
2. Lay one pastry strip on the work surface, lightly brush with butter and then scatter over a few almonds and a little sugar (do the scattering sparingly). Place a second strip over the first to form an X, repeat with the brushing and scattering and then place a third strip on top so that it lies from left to right through the centre of the X, and repeat with the brushing etc.
3. Now form a tartlet by scrunching up the filo pastry around the centre of the strips, leaving a 'base' of approx. 8cm/3in. Or, if you prefer, place a teacup or largish jam jar of these dimensions on the centre of the pastry and form up the sides around it, then gently lift off the cup.
4. Brush again lightly with butter and if desired scatter with a few more almonds, place on a lined baking sheet and continue with remaining pastry.
5. Bake tartlets for approx. 12 mins until they are golden brown. Allow to cool.
6. Remove the stones from the cherries and place the fruit in a pan with a little sugar (about 50g (2oz)) depending on how sweet the cherries are) and sufficient water to cover. Bring to boil and then poach very gently for 5-8 minutes until they are just soft and heated through.
7. Meanwhile combine the mascarpone cheese with the crème fraiche or soured cream.
8. Spoon the cheese mixture between the tartlets, remove the cherries from the pan with a draining spoon and pile on top of the cheese, then rapidly boil the juices to reduce and thicken them, adding the redcurrant jelly if desired to give a syrupy consistency. Spoon over the cherries before serving.