If you are using a shop bought pastry case, skip to the FILLING instructions. Put the oven on to 190 C, 375 F,Gas 5

Make your shortcrust pastry. Click here for instructions. Grease your flan dish & make sure you grease up the sides too.

Place your rolled out pastry in to your chosen dish. Make sure you gently push the sides around the dish and trim any excess pastry.

If you see any cracks or missing bits of pastry, use the excess from your trimming to patch these areas.

Now you will need to prepare the flan case to take the wet filling. You need to first 'Bake blind' the pastry. See here for more information. You need to bake blind for 20 minutes in the oven.

Place in the oven for 20 - 25 minutes (for a 23 cm, 9 inch dish). If using smaller cases, reduce the cooking time.

When ready, the flan case should look like the photo. Say about 70% cooked, and ready for the filling.

Cream the butter and sugar until light in colour and fluffy. Slowly add the beaten eggs. If the mixture looks like it is starting to split, add a tablespoon of your ground almonds.

Add almonds and flour. Add the milk and gently (low setting on your mixture) combine.

Spread the warmed jam onto the base of your pastry. Add the cake mixture to the flan case.

Arrange the cherries on the surface. Don't push them right into the mixture. Let them sit on top.

Bake in the oven for 25 - 30 minutes. Test with a metal skewer. Stick it in the centre, if it comes out clean your frangipane is ready!

Leave to cool then turn out onto a dish . Make yourself a lovely cup of tea and enjoy a slice of your tart.