• Make the cherry compote.
  

For the sweet shortcrust pastry

• Place 200g (1¼ cups) of plain (all purpose) flour with 100g (3½ oz) butter in a medium bowl. Rub the butter into the flour until it looks like breadcrumbs. Stir in the ¼ tsp salt and 25 g (2 tbsp) sugar.
  
• Slowly add up to 50 ml (¼ cup) of cold water to the dry ingredients and bring together into a dough with a knife and then your hands. Wrap the dough in plastic wrap or place in a bowl and cover, then put into the fridge to chill for 20 minutes.
  
• Spinkle a little flour on your work surface and roll out the dough to fit a 23 cm (9 in) tart tin (pan).
  
• Gently ease the pastry into the tin pushing it into the corners.
  
• Trim off the excess pastry and chill the pastry case again for 20 minutes.
  
• Crush a piece of baking parchment and cover the chilled pastry case with the paper. Cover the parchment with baking beans or any dried beans or rice to prevent the pastry from rising.
  
• Bake at 200℃/180℃ Fan/350℉ for 15 minutes, remove the baking beans and parchment and return to the oven for a further 5 minutes.
  

For the toasted almonds

• Place 50 g (⅓ cup) flaked almonds in a dry frying pan and toast over a moderate heat until light golden brown. Do not leave the pan as they burn very easily.
  

Make frangipane

• 100 g butter, 100 g caster sugar, 80 g ground almonds, 2 egg, 30 g plain flour
  Using an electric mixer or a wooden spoon, beat together 100 g (3¼ oz) butter, 100 g (½ cup) caster sugar, 80 g (¾ cup) ground almonds, 30 g (4 tbsp) plain (all purpose) flour and 2 eggs.
  
• Spoon the cherry compote into the baked and cooled pastry case.
  
• Spread the cherries out evenly across the base of the pastry case.
  
• Spoon the frangipane mixture over the cherries and carefully spread it to the edges.
  
• Bake for 20 minutes until risen and golden brown. Leave to cool
  

For the icing (frosting)

• Place 150 g (¾ cup) icing (confectioners) sugar in a bowl. Add 2 tbsp water and ¼ tsp of almond extract (optional).
  
• Mix the icing sugar, water and almond extract together until you have smooth, pouring icing (frosting).
  
• Spoon the icing onto the tart and spread evenly with a spatula.
  
• Sprinkle the icing with the toasted almonds. Add a fresh cherry to the centre of the tart if liked. Leave the icing to set before serving.
  
• Serve at room temperature as dessert or as a tea time treat.