This recipe has been inspired by lots of different recipes, the pate sucree and tuile is from William Curley's book Patisserie, the hazelnut frangipane is adapted from a Delicious Magazine recipe and the jam recipe can be found on Domestic Gothess. I substituted amaretto for Chambord though. This recipe makes 8-10 x 8cm round tarts or 1 x 23cm tart, use whatever tins you have at your disposal.