I’m a sucker for a fruit and frangipane tart. I make it throughout the year, varying the fruit according to what’s in season. If you want to buy the pastry rather than make it yourself, go for something sweet and shortcrusty

Serves 6-8

For the pastry

175g plain flour

50g sugar

90g cold butter, cut into small cubes

1 medium egg yolk

¼ tsp natural vanilla extract

For the filling

125g butter (at room temperature)

125g sugar

4 medium egg yolks

1 tbsp kirsch or brandy (or ¼ tsp natural vanilla extract)

125g ground almonds

1 tbsp plain flour

4 handfuls of cherries, pitted

First, make the pastry. In a food processor, whizz together the flour, sugar and butter for 5 seconds, until they form very small breadcrumbs. In a bowl, mix together the egg yolk, vanilla and 2 tbsp water, then gradually pulse into the flour mixture for 3-4 seconds, until it starts to form larger clods. If it doesn’t, add 1 tbsp more water and pulse in. Squidge a bit of the pastry with your hands — it should come together to form a coherent mass.

Tip it onto the work surface and quickly press together to make a smooth ball, then shape into a sausage about 4cm across. Wrap in clingfilm and chill in the fridge for one hour. Slice off ¼cm-thick pieces and lay them in the bottom and sides of a 23cm tart tin with a removable base. Press together with your fingers, until the joins have disappeared and the tin is lined with a thin, even layer of pastry. Prick the bottom with a fork, trim the rim with a sharp knife, then return to the fridge for 1 hour.

Place a baking sheet in the middle of the oven and preheat to 180C/350F/Gas Mark 4. Remove the tart case from the fridge and place on the sheet. Cook for 15 minutes, until it starts to turn a faint golden brown.

Meanwhile, make the filling. Cream together the butter and sugar, then beat in the egg yolks one at a time, followed by the booze or vanilla. Sift in the almonds and flour and fold in until smooth.

Remove the tart case from the oven, still on the baking sheet. Pour in the almond mixture and quickly stud the top with the cherries, pressing them in gently. Return to the oven for 45-50 minutes, until the centre is risen and set — turn the pie round halfway through to make sure it cooks evenly. If the pastry starts to brown too much, cover the rim with foil for the last 15 minutes. When the tart is cooked, remove from the oven and carefully run a knife around the edge of the pastry to loosen it. Remove from the tin and cool for 15 minutes. Eat warm with cream.

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