Cherry and frangipane tart

Base
200 g flour
100 g sugar
100 g butter
A pinch salt
3 yolks
2 tablespoons cold water
Cream
100 g butter
100 g sugar
100 g ground almonds
1 yolk
1 whole egg
500 g cherries

I quickly make base in a processor or by hand, adding flour and salt.

Then sugar.

Then diced butter and three yolks; knead.

I add two tablespoons cold water.

A ball forms.

I flatten, wrap and refrigerate at least half an hour.

Cream: softened butter and sugar in a bowl.

I work with a spatula to a soft cream.

I add yolk and whole egg.

I mix in a tablespoon ground almonds.

Then remaining almonds.

I combine and reserve.

I wash, destalk and stone cherries with a stoner.

I prepare all.

I line a 24 cm tin with parchment and pastry, leaving a rim a couple of centimetres high, and prick.

I evenly spread frangipane.

I press cherries into cream.

I cover the whole tin.

I bake at 180°C for 40 minutes, cool slightly, remove and dust with icing sugar.