Prep time: 30 mins | Cook time: 45 mins | Serves: 8-10

Ingredients
For the Pastry (Shortcrust):

1 ¾ cups (225g) Plain flour

½ cup (115g) Cold butter (cubed)

1 tbsp Icing sugar (optional)

2–3 tbsp Cold water

For the Filling (Frangipane):

¾ cup (150g) Butter (softened)

¾ cup (150g) Caster sugar (superfine sugar)

3 Large eggs

1 ½ cups (150g) Ground almonds (almond flour)

1 tsp Almond extract

4–5 tbsp Cherry jam (or raspberry jam)

For the Topping:

1 ½ cups (200g) Icing sugar

2 tbsp Water (or lemon juice)

Glace cherries (for decoration)

Flaked almonds (optional)

Instructions
Make the Pastry: Rub the cold butter into the flour (and icing sugar) using your fingertips until it looks like fine breadcrumbs. Add cold water a little at a time until the dough comes together. Wrap in plastic and chill in the fridge for 30 minutes.

Blind Bake: Preheat your oven to 375°F (190°C). Roll out the pastry and line a 9-inch (23cm) tart tin. Cover with baking paper and weights (beans/rice) and bake for 15 minutes. Remove the weights and bake for another 5 minutes until golden. Let it cool slightly.

Prepare the Frangipane: In a bowl, cream the softened butter and caster sugar together until light and fluffy. Beat in the eggs one at a time, then fold in the ground almonds and almond extract.

Assemble: Spread a thick, even layer of cherry jam over the bottom of the baked pastry case. Spoon the frangipane mixture over the jam and smooth the top with a spatula.

Bake: Bake for 30–35 minutes until the filling is set and golden brown. Let the tart cool completely.

Decorate: Mix the icing sugar with water until you have a thick, white icing. Pour it over the cooled tart and spread to the edges. Place half or whole glace cherries on top (and sprinkle flaked almonds if you like) before the icing sets.