175g (6 oz) shortcrust pastry
85g (3 oz) butter
85g (3 oz) caster sugar
1 large egg, beaten
85g (3 oz) ground almonds
2-3 drops of almond extract
225-300g (8-10½ oz) fresh cherries, pitted
25g (1 oz) flaked almonds
Fresh cherries partner well with almonds, if fresh cherries are not available then used drained bottled or canned.
Make sure the cherries are pitted, stones removed, to avoid expensive dental bills!
Line a 20cm (8 inch) flan dish with the shortcrust pastry. Cream the butter and sugar together until light and fluffy. Gradually beat in the egg, then the ground almonds and almond extract. Arrange the cherries on the base of the pastry and cover with the almond mixture. Sprinkle over the flaked almonds.
Place the flan dish on the floor of the Roasting Oven and slide the cold plain shelf on the third runners down. Bake for about 25 minutes until golden and cooked. Serve warm.
Cook the pastry case blind at 200ºC (400ºF), fan oven 180ºC, Gas Mark 6 for 10-12 minutes, then add the filling and lower the oven temperature to 180ºC (350ºF), fan oven 160ºC, Gas Mark 4 and bake for a further 20-25 minutes until golden and cooked.