• 125g butter, softened
  • 1/4 cup caster sugar
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 1 cup almond meal (ground almonds)
  • 1/4 cup plain flour
  • 400g cherries, pitted
  • icing sugar mixture, to serve
  • Step 1 Make pastry Process flour, icing sugar, almond meal and butter until mixture resembles fine breadcrumbs. Add egg yolk. Process until dough just comes together. Turn out onto a lightly-floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.
  • Step 2 Preheat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 24cm (base) round, fluted loose-based flan tin. Roll out pastry between 2 sheets of baking paper to form a 32cm circle. Line base and side of prepared tin with pastry. Trim excess. Refrigerate for 10 minutes.
  • Step 3 Place tin on a baking tray. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and paper. Bake for 10 minutes or until light golden. Cool.
  • Step 4 Reduce oven temperature to 160°C/140°C fan-forced. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add almond meal. Beat until just combined. Stir in flour. Spread mixture into pastry case. Arrange cherries over mixture.
  • Step 5 Bake for 40 minutes or until golden and firm. Cool in pan. Dust with icing sugar. Serve.