To make the pastry:
Pre-heat the oven to 190C/Gas Mark 5. Add the butter, sugar and flour together in a bowl. Add one egg and mix together. Once you have a dough-like consistency, chill in the fridge for one hour.
To make the tart:
Meanwhile, you can make the frangipane. Cream the butter and caster sugar together, then add each of the four eggs, one at a time, mixing together well. Add the ground almonds and continue to mix until you achieve a creamy paste.
Flour a hard surface or board, remove the dough from the fridge and roll out your pastry to a thickness of a 50p then line it in a loose-bottom tart tin of about 23cm. Cut any overhanging pastry, and keep any pastry remnants aside for the lattice lid. Fill the tin with greaseproof paper and baking beans, and blind bake at 190C/Gas Mark 5 for 18 minutes.
Remove the baking beans, brush the pastry with egg wash, and bake for a further 5 minutes. Once ready, remove from the oven and spread the frangipane over the pastry so it half fills the pastry tin. Add the stoned and halved cherries. Cut the pastry remnants into even strips as long as the circumference of the tin and make a lattice over the top of the pie, brush with the remaining egg yolk, and sprinkle with caster sugar.
Bake at 180C/Gas Mark 4 for 20 minutes or until golden and the sugar is caramelised. Allow to cool a little, dust sparingly with icing sugar, then slice and serve with your choice of ice cream, cream or crème fraîche.
