Sift almond powder and flour.

Using the paddle attachment of your stand mixer, cream the butter. Add the sugar and salt. Mix. Add the egg and mix again. Scrape the sides of the bowl with a dough scraper.

Add the flour and almond powder in three times. Mix just enough to incorporate the ingredients. Stop right away as not to overmix the dough. Put your dough on a lightly floured work surface. Push out the dough with the palm of your hand and smear it over your work surface (it is called “fraiser” the dough).

Form a ball with the dough, slightly flatten it. Cover with plastic wrap and put in the fridge for a minimum of an hour.

Using the paddle attachment of your stand mixer, cream the butter. Add the sugar and mix well until the mix becomes fluffy (at this stage, it is better to mix more than not enough). Add the eggs, mix. Add the flour and almond powder. Mix to incorporate.

Add the kirsch at the end

Remove cherry pits and cut them in 8 pieces. Combine in a saucepan with lemon juice and 40g sugar. Cook for about 10 minutes. Mix the remaining sugar with pectine and slowly add to the cherry while stirring. Bring to a boil, cook for one minute.

Roll your dough and line a 20cm (8”) ring tart. Spread almond cream on top of it (do not add all the cream, it should be only at one third of the top of the dough as it will expand while baking). Refrigerate for 10 minutes.

Bake the tart for 20 minutes at 180C (356F) or until golden.

Remove from the ring and spread cherry jam on top of it.

Cut the cherries in half and remove the pits. Arrange them nicely on the tart. Enjoy!