The almond filling is one of pure joy - rich, silky and scented with flecks of orange zest. I didn't bother pitting the cherries or removing the stalks (call it rustic!) though you can if you prefer. I see every reason to enjoy with a generous dollop of whipped cream or vanilla custard. This tart will keep in an airtight container for up to three days.
Find the recipe in this week's column for VIVA x