4 sheets of filo pastry, about 30 x 40 cm (12 x 16 inches)
50 g (2 oz) unsalted butter, melted
2 large eggs
75 g (3 oz) ground almonds
25 g (1 oz) chopped almonds
100 g (3 1/2 oz) caster sugar
1 teaspoon almond or vanilla extract
150 g (5 oz) pitted cherries, thawed if frozen
25 g (1 oz) whole blanched almonds
icing sugar, for dusting (optional)
Lay the filo sheets on a clean surface and brush each with the melted butter, then arrange in a lightly greased 23 cm (9 inch) tart or cake tin so that the edges overlap the side of the tin.
Place the eggs, ground almonds, chopped almonds, sugar and almond or vanilla extract in a bowl and beat together with a hand-held electric whisk until combined. Spread the mixture evenly over the filo base, then scatter with the cherries and whole almonds. Scrunch in the edges of the pastry without covering the top.
Drizzle the remaining butter over the pastry and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 18–20 minutes until golden and firm to the touch. Leave to cool in the tin for 2–3 minutes, then turn out and serve dusted with icing sugar, if liked.