Ruby Bhogal’s cherry and almond pie

For the almond sweet shortcrust pastry:

250g unsalted butter, room temperature

1tsp vanilla bean paste

1tsp almond extract

100g caster sugar

2 medium eggs

200g ‘00’ or plain flour, sifted, plus extra for dusting

200g ground almonds

1 egg, beaten, for brushing

For the cherry filling:

1kg fresh cherries, stoned (you can also use tinned or frozen)

150g caster sugar

30ml freshly squeezed lemon juice

½tsp almond extract

120ml water

35g cornflour, sifted

23-cm/9-in tart tin, buttered