Rustic cherry tart with kirsch

Method

1. To make the frangipane, mix the butter, sugar, almonds, egg yolks and vanilla essence in a food processor until smooth. Transfer to the fridge.

2. Set the oven to 200°C/gas 6 and place a baking sheet in it.

3. Lay the puff pastry on to a piece of baking parchment. Using a sharp knife and taking care not to cut all the way through, cut a 1cm border around the edge of the pastry. Prick the entire surface within the border and brush with egg yolk (including the border).

4. Spread the frangipane evenly over the scored area. Place the cherries (cut side up) on to the frangipani. Then place the tart onto the hot baking tray, and bake for 15 minutes. Sprinkle with the sugar and a splash of kirsch and bake for a further 5 minutes. Serve with the crème fraîche.