Cherry frangipane galette

Serves 4-6 Desserts and puddings

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Method

Combine the flour, icing sugar, cardamom and a pinch of salt on a work surface. Bring into a mound and make a well in the centre. Fill the well with the butter and a splash of iced water. Using the heels of your hands, bring everything together, working the butter into the flour. Add more water as needed, until you have a rough dough.

Shape into a disc, cover with cling film and chill for 30 minutes.

For the frangipane filling, cream the butter and sugar together until pale and fluffy. Fold in the flours, egg and vanilla, mixing until smooth. Keep the frangipane at room temperature if you’re using it soon, otherwise keep chilled for up to a week, or freeze.

Preheat the oven to 200C/400F/ Gas 6. Line a baking tray with baking paper. Dust your work surface with flour, then roll out the pastry into a large round, around 3mm thick, and transfer to the tray. Spread the frangipane mixture over it in a 1.5cm-thick layer, leaving a 5cm border. Arrange the cherries on top, piling them on top of each other. Bring in the pastry edges, pinching or folding to form little pleats.

Sprinkle with the demerara sugar and bake for 25 minutes, until golden brown. Serve warm or at room temperature with custard, ice cream, cream or yoghurt.