For these delicious tartlets you will need small tart tins measuring 6cm/ 2 1/2 inch across and just 2cm/ 3/4 inch deep. I found cheap foil tart tins but you could adjust the size and use muffins pans.
Using a stand mixer or a bowl and wooden spoon ( and a bit of muscle), beat sugar, butter and egg until smooth and creamy. Add the flour and mix until just combined. Scrape the dough onto a sheet of plastic wrap and press together to form a rectangle. Wrap tightly and refrigerate for 1 hour or overnight.
To make filling
Process almonds and sugar in a food processor until nuts are finely ground, about 1 minute. add remaining ingredients and process for 10 seconds. Scrape the bowl then process for 5 seconds more. Pour the filling into a jug.
Preheat oven to 200C/400F
Divide the dough into 24 equal pieces and roll into balls. Allow to soften at room temperature if too firm. Then press into ungreased molds.
Pour the filling into each mold.
Bake tarts for about 15 minutes until the filling is slightly risen and browned. Cool on wire rack.
To make glaze.
Stir all the ingredients together and divide evenly among the tartlets spreading with the back of a teaspoon. Top with a cherry, if desired. The icing will set lightly in 30 minutes.
Store in an airtight container in the refrigerator or freeze uniced for up to two weeks.
Swedish Almond Tartlets (Mazariner) https://www.marcellinaincucina.com/almond-tartlets/