• 450 g (14½ oz) chilled ready-made or homemade sweet shortcrust pastry (see page 10)
  • 250 g (8 oz) fresh cherries, pitted, or a 425 g (14 oz) can, drained
  • 3 eggs
  • 100 g (3½ oz) caster sugar
  • 75 g (3 oz) unsalted butter, melted
  • few drops of almond essence
  • 100 g (3½ oz) ground almonds
  • 2 tablespoons flaked almonds
  • sifted icing sugar, for dusting

Roll out the pastry on a lightly floured surface until large enough to line a buttered 25 cm (10 inch) deep-fluted, loose-bottomed tart tin. Lift the pastry over a rolling pin, drape into the tin and press it over the base and sides. Trim off excess pastry with scissors so that it stands a little above the top of the tin. Prick the base of the tart with a fork, then chill for 15 minutes.

Line the pastry with nonstick baking paper, add baking beans and bake blind in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes. Remove the paper and macaroni or beans and cook for a further 5 minutes. Reduce the oven temperature to 180°C (350°F), Gas Mark 4

Arrange the cherries in the base of the tart. Whisk the eggs and sugar together until thick and the whisk leaves a trail when lifted out of the mixture. Gently fold in the melted butter and almond essence, then the ground almonds. Pour the mixture over the cherries and sprinkle with the flaked almonds.

Cook the tart for 30 minutes until golden brown and the filling is set. Check after 20 minutes and cover the top loosely with foil if the tart seems to be browning too quickly.

Leave to cool in the tin for 30 minutes, then remove and dust with sifted icing sugar before serving.

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