Roll out the pastry on a lightly floured
surface to just thinner than a £1 coin.
Use to line a 22cm loose-bottomed tart
tin, leaving an overhang on the sides.
Leave to chill in the fridge on a baking
sheet. To make the frangipane, whizz
everything together in a food processor
Heat oven to 200C/180C fan/gas 6 and
line the tart case with baking parchment
and beans. Bake for 20 mins, then
remove parchment and beans, lightly
prick the base with a fork and continue
to bake for 10 mins until pale biscuity.
Spread the frangipane over the base
and return to the oven for 15 mins until
cooked. Remove from the oven, trim
the sides of the pastry and leave to
Beat the mascarpone with the lemon
zest and juice and the icing sugar. Spread
over the frangipane. Arrange the cherries
on top, dust heavily with icing sugar,
remove from the tin and serve.