– Mix the flour with the salt. Grind the butter with sugar to form a smooth paste, beat the eggs one at a time, add the flour and mix.

– Fill 12 buttered pastry cups with the pastry, leaving the half headspace. Bake for 15 minutes until golden, cool. Remove the cups.

– Warm up the jam, dip the pastries in the jam and sprinkle with the coconut chips.

– Decorate with the cherry and almonds.