Cherry and Almond Tart

Fancy a real french tart? Check out this one!

One 23cm (9inch) fluted tart tin with removable base (buttered)
The pastry
125g (4oz) butter, melted and cooled
100g (3 1/2ozs) sugar
Pinch salt
Almond extract
Vanilla extract
2 tablsp. ground almonds
Flour

The filling:
5 tablespoons double cream
1 egg, beaten
Almond extract
Vanilla extract
60g (2ozs sugar)
1 tablsp. Flour
4 tablsp. Ground almonds
1 tablsp. Cherry eau-de-vie/Kirsch
500g/1lb cherries, stoned

Preheat oven to 180°C/350°F/gas 4
Mix together butter, sugar, salt, extracts, and almonds. Stir to blend. Incorporate enough flour, to form a smooth dough. (like biscuit dough)
Place dough in centre of tin and push out with a small spoon to cover bottom and sides of tin.
Bake ‘blind’ (10 minutes)
Meanwhile combine all filling ingredients and whisk to blend.
Sprinkle a little ground almond on pastry base. Place cherries on top and pour over filling. Sprinkle with a little more ground almonds.
Place in centre of oven and bake until golden-brown, about 45 minutes.
Sprinkle with icing sugar just before serving.