Meadowsweet and Cherry Frangipane Tart

300g fresh cherries, stoned

For the shortcrust pastry

175g plain flour

pinch of salt

100g butter

1 egg (to bind)

For the frangipane

50g butter

50g caster sugar

1 egg, beaten

55g ground almonds

25g flour

1 tbsp kirsch

To finish

100ml approx. redcurrant glaze (apricot glaze may also be used)

18cm diameter flan ring or tart tin with a removable base