Add the frozen cherries and sugar into a small pan and heat until the cherries have broken down. Remove from the heat and leave to cool. the jam will thicken as it cools.

In a large bowl add your butter, icing sugar and flour. Use the rubbing in method to create a bread crumb consistency. Once this is done fold in the beaten egg with a knife until the dough starts to come together. Tip the mixture out onto a floured surface and quickly form it into a bowl. Wrap in clingfilm and chill for half an hour.

Once your pastry has chilled, lightly flour your work surface and roll out your pastry to about half a cm thick. I used a 9 inch/23 cm dish for my tart. Place your rolled out pastry into your dish and press it into all the sides. Cut off any excess dough and then chill again for another 30 minutes.

preheat your oven to 180c/160c fan oven. Once your pastry case has chilled remove it from the fridge and line with baking paper and baking beans. blind bake for 15 minutes then remove the beans and baking paper and bake for a further 5 minutes. Set aside to cool a little before adding the filling.

Spoon your cherry jam into your pastry shell and spread out evenly. In a large bowl cream together the butter and sugar. Then mix in the ground almonds, almond extract and egg. Once well combined spoon this mixture into your pastry case on top of the jam and spread out evenly. Place it into the oven (preheated to 180c/160c fan oven) and bake for 30-35 minutes until a skewer comes out clean. Once done leave to cool completely.

In a bowl add your icing sugar and almond extract. Adding water 1 tablespoon at a time mix together until you have a fairly thick icing. It should take about 3 tablespoons of water to get the right consistency. Pour and spread this over the top of the tart and decorate with glace cherries and flaked almonds if you wish. Enjoy!