Make the pastry:

• In a large bowl or food processor, combine the flour, sugar, baking powder, and lemon zest.

  Then rub in the chilled, diced butter with your fingertips (or using a paddle in a food processor) until the mix looks like coarse crumbs.
  450 g Plain flour, 1 tsp Baking powder, 170 g Caster sugar, 1 Lemon zest, 225 g Salted butter
• Add the eggs and almond extract.

  Mix with a fork, hands or food processor until the dough starts to come together.
  2 Eggs, 1 tsp Almond extract
• Shape the dough into a ball and wrap in plastic wrap, and refrigerate for at least 30 minutes, or overnight if you wish.
• Make the Cherry Jam
• Meanwhile, add the chopped pitted cherries, sugar and lemon juice into a small saucepan and simmer over medium heat for 10 minutes, stirring occasionally while the cherries release their juices.

  If too runny for your liking, mix the cornflour and cold water together to make a slurry and stir in until thickened.

  Now leave to cool.
  500g Cherries, 100 g Granulated sugar, 2 tsp Cornflour, 1 tbsp Cold water, 1 Lemon
• Build the cherry tart
• First, preheat your oven to 180°C, 160°C fan, gas mark 4 or 350 °F. Then grease a 28cm tart pan or ceramic quiche dish with butter.

  Use a rolling pin to roll the dough into a sausage shape, and cut off a quarter for the lattice top, and set aside.

  Shape the dough into a disc shape and roll out with a rolling pin on a lightly floured surface until it is 5cm larger than the diameter of the tart pan.
• Then lift the dough with your rolling pin and carefully transfer it to the pan, and gently into the pan, pressing into the corners and sides so the pastry is slightly taller than the pan.

  Patch up any holes - this Italian pastry is forgiving! You can solely focus on pressing the dough into the tin if preferred.
• Make the Frangipane
• Cream the butter and sugar in a bowl or food processer/food mixer, followed by the egg until combined.

  Now stir in the ground almonds, flour, and almond extract until it forms a smooth paste. Then spread the almond frangipane evenly for the first layer.
  75 g Salted butter, 75 g Caster sugar, 75 g Ground almonds, 20 g Plain flour, ½ tsp Almond extract, 1 Large egg
• Pour over the cooled cherry jam on the frangipane layer. Now spread evenly again.
• Roll the pastry into a round or rectangle to 5mm thick, then using a zig-zag pastry cutting wheel, cut 1" strips to cover the pie, overlapping them in a criss-cross pattern.
• Now fold the taller edges of the pastry all around, while also overlapping the edges of the lattice ends and press down.

  Brush the pastry with a beaten egg or milk for a golden finish and bake in the oven for 50-60 minutes until the pastry is golden.

  If it browns too quickly, cover with tin foil and continue baking.