This tart is great fun to make – and once you’ve mastered it, you’ve got a really versatile base to work with, varying the fruits with the seasons. Cherry and almond is a classic match, though, and this cries out for a glass of something sweet and strong, to wash it down with, such as a frangelico or amaretto.
Sitting the tart on a soaked wooden plank to cook in the barbecue protects its base from burning.