Soaking : 2 hours
Preparation time : 30 minutes
Cooking time : 25 minutes

Ingredients (serves 4) :
- 50g ground almonds
- 150 granulated sugar
- 3 egg yolks
- 100g softened butter
- a pinch of salt
- 2 rolled-out puff pastries (24 cm in diameter and 6-8mm thick)
- 250g pitted cherried
- 5cl Poire d'Olivet brandy

Recommended wine :
A Layon wine, a mellow Vouvray wine

The Recipe :
Marinade the cherries in the pear brandy for 2 hours in a covered container.
Prepare a cream mixture by adding 150g sugar and the ground almonds. Add 2 of the egg yolks, one by one, then the 100g of soft butter and a pinch of salt. Whisk until the mixture is smooth.
Leave to stand for a while in the fridge.
Spread out the puff pastry onto a tray (which has been greased and floured).

In the middle of the tray, place the creamy almond mixture (with the well-drained cherries).

Using a paintbrush and water, brush the edges of the puff pastry and place the second puff pastry on top of the first, making sure that they are the same size.
Join the edges together well, so that the cream doesn't run between them whilst in the oven.

Using a paintbrush, glaze the top with the final egg yolk, without letting it run between the pastries, which would stop the cake from rising.

Using the cutting edge of a small knife, decorate the top with little circular arcs, starting in the middle and working your way outwards.

Make 5 small holes using the point of the knife and cook for 25 minutes in a preheated oven at 180 degrees.
Serve warm...

BON APPETIT