Mina Holland'S Cherry, Coconut & Thyme Shuttle

Preheat the oven to 200u0b0 C (just shy of 400u0b0 F). Next, unroll your ready-made pastry (and feel unapologetic about not having made your own) and place on a flat, greased baking tray.
Cut it in half and then, on one of the halves, score the pastry with diagonal slits, leaving a few uncut centimeters on all four sides. Put the pastry in the fridge to chill until you're ready to use it.
Put the cherries in a bowl with the lemon zest, juice, and thyme leaves. Leave to sit and steep until you're ready for them.
To make the coconut frangipane, cream the softened butter with the superfine sugar, then add the dried coconut, coconut extract, and the thyme leaves.
Take the pastry from the fridge and spoon the frangipane onto the uncut side of it, leaving a few centimeters clear around all four edges. Then spoon the cherries on top. If it starts to look like it will be a rather full pastry package, don't use all the cherries (sometimes it's nice to have a few left to eat with theirs juices and the pastry crusts at the end). Place the cut side of the pastry on top of all this. Then, using a fork, press the edges of the two sides of pastry together.
Beat the egg and brush some of this over the pastry. Bake in the oven for anywhere between 30 to 45 minutes, depending on how hot your oven becomes. Honestly, I just watch it closely and remove it when it reaches the perfect hue of gold.