Frangipani tart with fresh cherries and Agrain® 04 Maskmel Whisky

Pie dough:

Mix butter, icing sugar, almond flour, eggs, vanilla sugar and Agrain® 04 using an electric mixer. Add the wheat flour and salt, kneading the dough until it is even. Use two pieces of baking paper and roll out the dough between these, the dough should be about 3mm thick. Then place the dough in the fridge for 1 hour. Put the fat in the tart dish and put the tart dough in the dish. If there is excess pie dough cut this off. Put baking paper on top of the tart, then put dried beans (or else) on top to give weight on top of the tart. Bake the tart in the oven at 180s for 10min, then remove the baking paper and the beans. Bake then on for 5-10min. Until the pie is golden. Place the tart to cool on the kitchen counter.

Frangipani:

Mix the wheat flour with Agrain® flour and set aside. Mix the butter and sugar together until light and fluffy. Add the eggs - one at a time, and mix until well mixed together. Add the vanilla sugar and lemon zest and mix again. Finally, add the mixed flour and mix.

Then transfer the frangipania to the cooled tart, distribute the mass evenly. Then take the cherries and spread them evenly over the cake, they may be pressed into the frangipania. Finally, strewn almond flakes over the cake and placed in on top of 30mins at 180degrees, or until golden and a fork can be inserted and picked up without hanging dough on to the fork. After baking, cool the cake, place it on the kitchen table, when it is cold there can sis icing sugar on top.