Add the flour, butter, sugar, and salt to a food processor and pulse until it resembles coarse crumbs.
Drizzle in ice water and pulse a few times until the dough starts to form into a ball.
Transfer the dough to a wooden cutting board or your counter and shape it into a flattened disc.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Roll the chilled dough out on a lightly floured work surface with a floured rolling pin until it’s about ¼ inch thick.
Use a cookie cutter to cut out rounds of dough and place them in a shallow muffin tin or tartlet tins.
Fill each round with about 2 teaspoons of cherry jam. Each tartlet should be just over half full.
Bake the tartlets at 350°F for 20 to 25 minutes until the crust is light golden brown. Cool the tartlets for 10 minutes in the pan, then carefully remove and cool on a wire rack.
Add the egg whites and salt to the clean bowl of a stand mixer. Beat the egg whites and salt on low (2-3 on a stand mixer) until frothy, then add the cream of tartar.
Beat on medium until smaller bubbles form, then gradually add the sugar, a tablespoon a time, and beat on medium-high until glossy and stiff peaks form. Beat in the vanilla extract.
Transfer meringue to a pastry bag fitted with a round or star tip and pipe swirls of meringue over each tartlet.
Toast the meringue with a kitchen torch or under your oven broiler for a few minutes.
