Instructions

1. Roll out the pastry on a flat surface - keep it on the lining paper of its packaging.
2. Mix the egg yolk with the double cream and brush this over the pastry. Fold over about 2cm of the edge on itself. Brush this edge too then put it onto a baking tray. Chill for 15 minutes if you have time.
3. Meanwhile heat the oven to 190°C and make the frangipane. Using a small food processor whizz all the ingredients to a paste.
4. Remove the pastry from the fridge, prick the base all over with a fork and spread over the frangipane. Scatter the cherries over then dust with the extra sugar.
5. Bake for about 25-30 minutes until the pastry is golden and cooked through; the cherries are juicy. Remove the tin from the oven and allow to cool for 5-10 minutes.