Put the whole wheat flour on a work surface.
Create a depression in the middle and put in the butter, honey, egg yolk, and lemon zest.
Knead to a dough.
Chill for half an hour.
Preheat oven to 375 °F (190 °C).
Roll out to 4–5 mm thick on a floured work surface.
Cut out six 4½–5in circles (about 12cm) and lay them on a baking sheet lined with parchment paper.
Warm the honey and brush on the circles.
Sprinkle hazelnuts on the honey and spread the cherries on top.
Bake for about 15 minutes.
Dust lightly with confectioner’s sugar and place back in the oven for another 3 minutes.
Warm the marmalade with the kirsch.
Using a spatula, remove the tartlets from the baking sheet, and glaze with the marmalade.
