METHOD

Line a French tart tin with sweet short pastry. I normally use a deep 26cm tin but, depending on how much fruit you’re adding, you can stretch this mixture to fill a 28cm, or 2 x 20cm. Refrigerate while you prepare the filling.
Preheat oven to 170C (I don’t use fan bake but if you do, drop the temp to 160C). Cream the butter in the bowl of your stand mixer on a low speed (you don’t want to whip too much air into the mixture as you’re making it). Continue to gently cream until butter is light and soft. Gradually beat in the sugar and continue to mix until the sugar has dissolved. Add beaten egg/egg yolks gradually, mixing well after each addition. Add the kirsch or rum (if using) and the vanilla essence then stir in the ground almonds and flour, mixing well but try not to over mix.
Pile into your prepared pastry lined tin and level the top (don’t over fill as you’re yet to add the fruit – two thirds up the side of the pastry is about right). Dot your cherries around the top, adding as many as you can, and push them into the frangipane slightly. Bake for 40-45 minutes or until just set and prepare your glaze.

Apricot glaze: heat jam, water and lemon juice n a small saucepan (or the microwave) until melted then strain to remove lumps.

Don’t allow to darken excessively – loosely cover with foil if you think the surface is getting too dark. Remove from oven, cool and then brush with apricot glaze.