125g unsalted butter at room temperature
2 medium eggs
120g golden caster sugar
35g plain flour
100g ground almonds
1 tsp almond extract
100g cherries (I used frozen black cherries defrosted & drained as couldn’t get fresh)
250g plain flour
125g fridge cold unsalted butter cut into cubes
1 medium egg
1tsp vanilla extract
Optional sugar drizzle.
40g icing sugar
Rub plain flour, sugar and cubed butter together, whisk your egg with 1 tbsp of water and add to the mix along with your vanilla and keep mixing until you have your dough. (if it looks too dry, add a tiny amount of water until it comes together)
Alternatively pulse the flour, sugar and butter in a processor and then beat in the egg & vanilla.
Line a 25cm tart tin with grease proof paper. (I use a loose bottomed one)
Roll out your pastry and line your tin, trimming of any excess. Prick all over with a fork and pop in the fridge for half hour.
Preheat your oven to 180 degrees, pop some grease Proof paper over your lined tin and fill with baking beans, blind bake for 10 minutes.
While your base is baking, beat together your butter and sugar, add your eggs until all combined, add the flour, almonds and almond extract.
Remove your pastry base from the oven and leave to cool for 5 minutes, spread the frangipane into your pastry and scatter your cherries all over the top.
Bake for 40 minutes or so until the frangipane is nicely golden and thoroughly cooked through.
Leave to cool, pop on a wire rack.
Optional drizzle, mix together your icing sugar with enough water to get a smooth icing and drizzle over the top.
Leave to set and then slice and enjoy.
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