Cherry & Almond Tart

1. For the pastry; place the flour, butter and sugar in a food processor and blend until mixture resembles breadcrumbs. Add the egg yolk and 3 tbsp cold water and blend until mixture forms a ball. Turn out and knead lightly. Then roll out on a lightly floured surface and use to line a 25cm round fluted flan tin. Prick the base and sides with a fork. Cover and chill for 1 hour.

2. Line the pastry case with parchment paper and baking beans and bake blind in a preheated oven Gas 5, 190 C/ Fan 170 C for 10 minutes. Remove the beans and paper and bake for a further 5 minutes. Remove from the heat. Reduce oven temperature to Gas 4, 180 C/ Fan 160 C.

2. For the filling: using a electric whisk beat the butter and sugar together until pale and fluffy. Gradually beat in the eggs and then fold in the almonds. Fold in the flour and yogurt.

3. Arrange the cherries in the pastry case and spread over filling. Scatter over flaked almonds and bake for 40-45 minutes, until golden.

4. Remove the tart from the oven and brush with apricot jam. Serve warm with extra yogurt or cream.