Combine the flour, sugar and salt in a large bowl and set in the freezer.

Add the grated butter to the cold dry ingredients. Rub the butter between your fingers until it looks like...breadcrumbs. If the mixture is getting too soft and butter seems like it is starting to melt, place the bowl in the freezer for several minutes, before adding liquids.

Combine the yolks, extract and 1 tablespoon of the water. Add the liquids to the dry ingredients. If it still is not coming together add the last tablespoon of water.

Form the dough into a disc and wrap in plastic. Refrigerate for at least an hour. Dough can be made the day before.

Once the dough is chilled, roll it out on a well floured surface, until it is 1/16-inch thick. Use your tart ring/rings to figure out how large to cut the dough with a Pastry wheel. Fit into tart ring/rings (I used my English Muffin Rings) to make individual size tartlettes).

Trim the excess dough off the top of the ring and freeze the dough while you prepare the filling.

I chose to use cherries in some of my tartlellets, so I had to cut them in half and pit the cherries. I like to use gloves so I don't stain my fingers.

In a stand mixer or food processor, cream together the butter and sugar, until is light and fluffy. Scrape down the sides of the bowl and then add the eggs one at a time, scraping down after each. (The batter may appear curdled until you add the dry ingredients.) Add the extract. Add the ground almonds and flour, mix until well combined.

Remove the tart crust from the freezer. Fill the tart with a layer of jam, about 1/8-inch thick. Spoon on the frangipane filling, it should be just below the top of the crust. I used cherry and blueberry jam for the fruit tarts. (For the coconut tart I mixed shredded coconut to the frangipane. About 2 tablespoons shredded coconut per 1/2 cup of frangipane.)

Add fruit to the top, to match the jam that you have used.

They will be slightly puffy and golden brown. Remove, run a knife around the edge, to loosen any stuck filling from the molds and allow to cool.

Serve at room temperature with absolutley nothing at all or a scoop of ice cream or dollop of cream. I'm in love with this tart all over again. I have to say that the cherry was my favorite. *If I make the coconut one again I will put a layer of German chocolate coconut icing as the layer of jam.