1quantitySweet pastry (see below), at room temperature
125gramsUnsalted butter, at room temperature, plus extra for greasing
125gramsCaster (superfine) sugar, plus extra for dusting
3Free-range eggs
125gramsPlain (all-purpose) flour, plus extra for dustingsifted
220grmsCherriespitted
125gramsGround almonds (almond meal)
For the Sweet Pastry
250gramsPlain (all-purpose) flour, plus extra for dusting
50gramsIcing (confectioners’) sugar
Salt, a pinch
125gramsUnsalted buttercut into cubes
1Egglightly beaten
4tspFull-cream (whole milk)
Instructions
To Make the Sweet Pastry
Sift the flour, sugar and salt into a bowl, then add the butter and rub to form rough crumbs.
Add the egg and milk and mix to incorporate
Bring the dough together into a ball and dust lightly with flour, then wrap in cling film and chill for at least 30 minutes
Bring the pastry back to room temperature before rolling it out
Method
Grease the tin or pan with butter and dust with flour, then put in the fridge to chill
Place a large sheet of baking paper on a work surface and dust with sugar, then sit the pastry on top and cover with another sheet of baking paper
Roll out the pastry between the two sheets of paper to a thickness of about 3mm (1⁄8 in) and with a circumference large enough to line the tin with some overhang
Carefully transfer the pastry to the tin
Don’t worry about any small holes or tears – just patch them up as best you can with a little of the excess overhanging pastry
Press the pastry into the base and sides of the tin, then prick the base all over with a fork.
Cover the tart shell with a crumpled sheet of baking paper and refrigerate for 20 minutes
Meanwhile, preheat the oven to 180°C (350°F)
Make a frangipane by creaming the butter and sugar until light and fluffy (either using an electric mixer or by hand), then beat in the eggs one by one
Finally, fold in the flour and almonds until fully incorporated
Fill the lined tart shell with baking beans or uncooked rice, then blind bake for 10–15 minutes, or until the base and sides are cooked and crisp but still pale
Light the barbecue and set for direct/indirect cooking
Place the lump of wood to the side of the charcoal to start smoking
You want the temperature inside the barbecue to be about 180–190°C/350–375°F, regulate with the vents and lid during the baking time, if needed
Remove the tart shell from the oven, take out the paper and beans or rice and leave to cool for 10 minutes before cutting away the crust overhang with a small knife. Spoon the frangipane into the tart shell and dot the cherries on top
Wrap the base and sides of the tin in a double layer of foil to help buffer the fierce heat rising from the coals
Sit the tart on the plank, then transfer to the indirect heat zone and close the lid of the barbecue
Cook the tart for 35–40 minutes or until the crust has browned, the frangipane has just set (a skewer inserted in the centre should come out fairly clean) and the cherries have started to bleed their juices
Remove the tart from the barbecue and leave to cool for an hour before serving.