410g tin black cherry pie filling (not cherries in syrup)
10 whole cherries, with stalks
500g/1lb 2oz plain flour, plus extra for dusting
25g/1oz plain flour
100²µ/3½´Ç³ú caster sugar
100²µ/3½´Ç³ú flaked almonds, toasted
10 glacé cherries, halved
45²µ/1¾´Ç³ú ground almonds
125²µ/4½´Ç³ú ground almonds
90²µ/3¼´Ç³ú icing sugar
125²µ/4½´Ç³ú icing sugar
1 tsp vanilla extract
300²µ/10½´Ç³ú butter, cubed and chilled, plus extra for greasing
125²µ/4½´Ç³ú butter, at room temperature
340g/11¾oz full-fat cream cheese
300ml/10fl oz double cream
2 large free-range eggs
1 free-range egg, beaten with 1 free-range egg yolk, chilled
500g/1lb 2oz mascarpone