Sweet Pastry Crust:

1 1/2 cups (200 grams) all purpose flour

1/8 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1 large egg, lightly beaten

Frangipane (Almond Cream):

1/4 cup (50 grams) granulated white sugar

3 tablespoons (42 grams) unsalted butter

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (45 grams) almond meal (flour)

1 tablespoon (12 grams) all purpose flour

Topping:

3/4 - 1 pound (340 - 454 grams) sweet cherries, pitted

Glaze:

1/4 cup (60 ml) red currant jelly