I had frozen pie crust and some leftover Hazelnut frangipane, so I decided to use the deliciously juicy cherries that Emi brought over to make a tart. It's as easy as 1, 2, 3. You can shake up the frangipane by using whatever nuts tickle your fancy (I know, it sounds so wrong).
300g Cherries, pits in
2 teaspoons kirsch
2 tablespoons granulated sugar
1/2 frangipane recipe
1 ball pie crust recipe
2 tablespoons butter, cubed
1 egg, beaten
Preheat oven to 400F/200C.
Roll out pastry dough and spread hazelnut frangipane on dough, leaving 1 inch border.
Place cherries in the middle, then sprinkle kirsch and sugar over them.
Dot top of cherries with butter cubes.
Fold sides of dough to envelope cherries into a tart. Brush egg wash over sides and sprinkle sugar over it.
Bake in oven for 25-30 minutes until crust is golden brown. Serve with ice cream.