Black Cherry & Frangipane Tart

Sweet Pastry:rnRub butter into flour until it resembles fine breadcrumbs.rnAdd sugar followed by the egg and enough milk to combine mixture.rnThe dough should come away cleanly from the side of the bowl. If there is a little flour left in the bowl add another drop of milk and use the dough to gather the remaining crumbs. If the mixture is too wet add more flour until it comes away cleanly from the sides of the bowl.rnGently knead on a floured surface to form a smooth ball.rnWrap in Cling film and place in the fridge to rest for at least 20 minutes.
To make the filling:rnLine a greased 11" tart tin with sweet pastry. rnAllow to rest for 20 minutes then spread with raspberry jam. rnPlace the jam filled tart shell back in the fridge while you make the filling.rnPreheat the oven to 170oCrnCream butter and sugar together with the paddle attachment for 6 minutes.rnAdd eggs and vanilla extract. Mix well. rnScrape down the bowl and sift in the flour followed by the almond meal. Mix until combined.rnPour the mixture onto the jam filled tart shell and spread out evenly over the base. rnTop with the cherries and gently press into the almond filling.rnBake for 50 minutes or until an inserted skewer comes out clean. rnAllow the tart to cool in the tin that is sitting on a wire rack.rnServe the tart by itself or with a little whipped cream or custard.