Slice of cherry tart

The tart below is made with the cherries I picked from a tree in Essex. These cherries were originally yellow with a bright red blush, but have ripened furthermore on the window sill. I think they are a variety known as Ranier as the flesh was pure yellow, very firm and finely textured, but I may be wrong.
We ate most of them au naturale, just popping them into our mouths like sweet popcorn, but I had about 250g left, so I made this cherry almond tart. This tart is pretty much based on the greengage and almond tart. On cooking, the cherries tasted quite sour, but it was nice washed down with a cuppa Darjeeling.
Cherry almond tart
Serves 4-6
Ingredients
Make your own recipe for sweet shortcrust pastry

For the filling
50g margarine or butter

50g ground almonds

30g caster sugar

1 large egg

250g cherries, stoned

2 tbsp flaked almonds

Method

Heat the oven to gas mark 6. Dice the butter into a bowl. Add the almonds, caster sugar and combine, then add egg and mix until your achieve a thick paste. Spread the paste in the pastry case. Place the cherries cut-side up in the frangipane with a little space between each one. Scatter the flaked almonds over the tart. Bake for 25 – 35 minutes, or until the frangipane is firm and swollen, the cherries will bleed a little, but that add more colour to the tart. If you wish, dust with icing sugar before serving.