Cream sugar, butter and salt, add the egg. Knead in the flour and hazelnuts. Wrap the dough in plastic wrap and chill for about 30 minutes. Roll out on a little flour and line greased tartlet tins with it, prick several times with a fork.
Bake in preheated oven at 170°C for about 12-15 minutes.
For the filling, mix curd cheese, cream, sugar and the grated orange peel. Spread the cream on the tartlets. Wash the cherries, drain, pit and spread on top.
Heat the cherry jam in a saucepan while stirring and coat the cherries thinly with it at the end.
