Bill granger's rustic cherry tart....

Ingredients

• 2 1/2 ounces unsalted butter
• 1/3 cup caster sugar
• 3/4 cup ground almonds
• 2 egg yolks
• 1/2 teaspoon vanilla extract
• 1 sheet puff pastry
• 1 egg yolk
• 10 1/2 ounces cherries
• Sugar, for sprinkling
• Whipped cream, for garnish

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Preparation

• Preheat an oven to 400 degrees F.
• Slide a baking tray in the oven to heat. Lay the puff pastry sheet onto a separate baking tray, lined with parchment.
• Trim off the edges of the pastry, this will make the edges rise more easily when baking.
• Using the point of a sharp knife, score a 1/2-inch border around the edge of the puff pastry, being careful not to cut right through the sheet.
  
• Prick the entire surface, with a fork and brush with the egg yolk. Within the scored border, spread the prepared frangipane evenly over the pastry.
• Place the cherries, cut side up, in a single layer over the frangipane. Carefully, place the tart on the hot tray, and bake for 15 minutes.
• Remove the tart from the oven, and sprinkle with an even layer of sugar, and bake until its sides are golden and puffed, about another 5 to 10 minutes.
• Serve the tart with some whipped cream, if desired.

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