For the pastry:
125g plain flour
100g butter, cubed
25g light brown soft sugar
1 medium egg yolk
For the frangipane filling:
50g butter, softened
50g golden caster sugar plus 25g
2 medium eggs
½ tsp almond essence
75g ground almonds
25g plain flour
425g can Cooks & Co Pitted Black Cherries in Light Syrup
2 tsp demerara suga
Preheat the oven to 200oC, gas mark 6.
1. For the pastry, place the flour, butter and sugar in a food processor and pulse until it resembles breadcrumbs. Add the egg yolk and 1-2 tbsp water until a soft dough is formed. Wrap in clingfilm and chill.
3. Drain the cherries, reserving the juice. Beat the remaining egg.
4. Roll out the pastry on a lightly floured surface to a 30cm circle. Spread with the frangipane leaving a 3cm border, top with the drained cherries. Fold the pastry edges over the filling, brush with beaten egg and sprinkle with the demerara. Bake for 20-25 minutes until golden.
5. Meanwhile, place the cherry juice in a small saucepan with remaining sugar and boil until reduced and syrupy, about 50ml. Brush this syrup over the cherries just before serving.
Great served warm with ice cream as a dessert or cold with afternoon tea.