Bake the almonds lightly in the oven, then grind them into a powder. Mix the butter well with the sugar and almond powder. Then add the egg and mix. The cream is left in the fridge for 2-3 hours before being used.
Mix the butter with the sugar, essence and yolks until a homogeneous cream is obtained. Incorporate the flour, then add the milk. Grease the dough lightly with your hands until it is even, then put it in cling film and leave it to cool for 30 minutes. Grease a tart pan with oil and line with flour. (Diameter of the tray - 30 cm). Spread the dough in the pan, pour the cream and level. The cherries are distributed on top. Bake in the preheated oven for 25-30 minutes.
Cherry tart and frangipane cream, it is very good served cold, with a cup of ice cream.