MAKE THE PASTRY: Place the flour, butter, sugar and salt in the bowl of a food processor with the blade attachment fitted, then pulse until the mixture resembles fine crumbs. Pour the egg into the mixture, then run the processor until the dough clumps together. If the blade is spinning and the dough doesn’t form a ball, add cold water, one teaspoon at a time until it comes together.

PRESS INTO TART PAN: Turn the dough out into a lightly greased 13x35cm loose-based tart tin (see note), then use the tips of your fingers to press it out evenly across the base and up the sides of the tin, leaving a small overhang on all sides. Prick all over with a fork then chill for at least 30 minutes in the fridge or 20 minutes in the freezer. Heat the oven to 180°C / 350°F / Gas 4 with a baking tray in the lower third.

MAKE THE FILLING: Use an electric mixer to cream sugar and butter together until light and fluffy. Beat in almond or vanilla essence, then eggs, one at a time, beating well between each and using a spatula to scrape down the sides of the bowl. Fold in the ground almonds and flour. When the tart case has chilled, carefully trim the overhanging pastry with a small, sharp knife, then spoon the frangipane into the prepared case and smooth the top.

BAKE: Arrange cherries on top, pressing in lightly. Sprinkle over the flaked almonds, then place on the pre-heated oven tray and bake for 40-45 minutes until set and golden brown. A skewer inserted into the frangipane should come out clean.

COOL AND SERVE: Allow to cool in the tin before removing and dusting with icing / confectioners sugar. Serve with whipped cream.