|Flour||2 Cup (32 tbs)|
|Butter/Margarine||2⁄3 Cup (10.67 tbs)|
|Iced water||2 Tablespoon|
|Egg||1 , beaten to glaze|
|Sugar||1⁄4 Cup (4 tbs)|
|Soft margarine||1⁄4 Cup (4 tbs)|
|Ground almonds||1 Cup (16 tbs)|
|Almond extract||2 Drop|
|Canned sour cherries in syrup||14 Ounce, drained (398 Milliliter)|
1. Sift the flour into a bowl and rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the sugar. Add the egg yolk and enough water to mix to a firm dough. Turn onto a floured surface and knead lightly until smooth.
2. Cut off two thirds of the dough, roll out thinly on a floured surface and use to line a 20 cm (8 inch) flan ring, placed on a baking sheet. Chill for 30 minutes.
3. Meanwhile, make the filling. Place the egg, sugar, margarine, ground almonds and almond extract in a bowl and beat until smooth.
4. Place the cherries in the flan case and spoon the almond mixture over the top, levelling the surface with a palette knife.
5. Roll the remaining pastry out thinly and cut into narrow strips. Use these to make a lattice pattern over the filling, moistening the edges of the pastry with water. Brush with beaten egg.
6. Bake in a preheated oven, 200°C/400°F, for 20 minutes, then lower the temperature to 190°C/375°F and bake for 10-15 minutes, until firm to the touch and golden.