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Cherry frangipane tart
- 200g plain flour
- 25ml semolina (to give extra crunch)
- 100g unsalted butter , diced
- 1 tbsp caster sugar
- 1 egg , beaten
- 140g golden caster sugar
- 140g ground almonds
- 140g butter , melted
- 1 egg plus 1 egg yolk
- 2 tbsp kirsch or Armagnac
- 500g cherries , stones removed
- 2 tbsp cherry conserve
- crme frache , optional, to serve
Directions:View on BBC Good Food
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