Cherry Amaretto Frangipane Galette

For me, cherry and almond is the perfect combination and my frangipane galette has everything I want in a pudding - crisp pastry, gooey almond frangipane, sweet fruit, the crunch of nuts and a hint of booze. I took mine to the next level by using the cherry amaretto jam which I was very kindly gifted from Cherry Tree Preserves - it added such a lovely sweetness with just a hint of amaretto and complemented the other flavours in the galette so well. Serve with vanilla ice cream for the perfect dinner party pudding.

Serves 8
1. Roll out a sheet of shop-bought puff pastry until the thickness of a pound coin and use a dinner plate or frying pan to cut a large circle approx. 25cm in diameter. Put back in the fridge until ready to use.
2. Destone 300g fresh cherries and add to a bowl with 1/2 tbsp cornflour and a good splash of amaretto. Mix well and set aside.
3. For the frangipane, cream together 160g unsalted butter and 120g golden caster sugar with an electric mixer (being careful not to whip in too much air). Once light and fluffy, gradually add two medium eggs beating between each addition. Fold through 140g ground almonds, 50g plain flour, 1 tsp almond extract and the zest of a lemon until just combined.
4. Spread 3 heaped tbsps of the cherry amaretto jam over the base of your puff pastry circle leaving a 4cm border before spreading over the frangipane. Top with the cherries and their juices and roughly fold over the edges leaving the centre exposed. Sprinkled over some demerara sugar and flaked almonds and bake at 180C for 40-50 minutes until the pastry is cooked through and crispy.
5. Sprinkle with more amaretto once out of the oven and serve with vanilla ice cream.