Cherry and Frangipane Tart

Rich fruity dessert with an almond base.

1. 1

   Preheat the oven to 200C/ 170C fan/gas 6. Unroll the dessert pastry, then fold it up and form it into a ball - this makes bought pastry more pliable. Roll out the pastry on a lightly floured surface as thinly as possible and use to line a 22cm (8½in) deep-fluted tin.
   
   To remove excess pastry, roll over the top of the tin with a rolling pin. Prick the pastry base with a fork and chill for 30 minutes. Then cover with a circle of baking parchment before filling with dry beans or ceramic beans and bake 'blind' for 20 minutes.
   
   Remove the baking parchment and beans, and bake for a further 6 minutes, or until crisp and pale golden. Place on a rack to cool completely. This can be made and kept in an airtight tin for a few days before you need it.
   
   Set the oven to 190C/160C fan/gas 5. Cream the butter, sugar and almond extract together until creamy.
   
   Mix in the orange zest and whisk in the eggs, one at a time. Mix the ground almonds and flour together.
   
   Add a handful to the butter and egg mixture and whisk, then beat in the remainder with a wooden spoon. Pile onto the pastry base and spread.
   
   Add the cherries evenly (but don't worry if they are on top of each other) and bake for 40-45 minutes, until set and pale golden. When cool, dust with sifted icing sugar. Serve with the cream or ice-cream.