Frangipani tart with cherries and 01 Pilsner Spent Grain Flour

Pie dough:

1. Combine the butter, icing sugar, almond flour, eggs, vanilla sugar with an electric mixer.
2. Mix the wheat flour, 01 Pilsner Spent Grain Flour and salt and add it to the butter and sugar mixture. Knead the dough until smooth.
3. Use two pieces of baking paper and roll out the dough between them. The dough should be about 3 mm thick.
4. Place the dough in the fridge for 1 hour.
5. Grease the pie dish and place the pie dough in the dish. If there is any excess pastry, cut it off.
6. Place a piece of baking paper on top of the pie, then place dried beans (or other) on top to add weight to the pie.
7. Bake the pie dough in the oven at 180 °C for 10 minutes. Then remove the baking paper and beans.
8. Continue baking for 5-10 minutes until the pie is golden. Allow to cool on a baking tray.

Frangipani:

1. Combine the wheat and 01 Pilsner Spent Grain Flour in a bowl and set the bowl aside.
2. Mix the butter and sugar together until light and fluffy. Add the eggs - one at a time - and mix until well combined.
3. Add the vanilla sugar and lemon zest and mix again.
4. Finally, add the mixed flours. Stir until you have a smooth mixture. Place the frangipani on top of the cooled tart. It should be spread into a uniform mass.
5. Take the cherries, spread them evenly over the cake and press them slightly into the frangipani.
6. Finally, sprinkle almond flakes over the cake and place it in the oven for 30 minutes at 180 °C or until golden.
7. You can check if the cake has baked enough by inserting a fork into the cake - if the fork comes out clean, it is done.
8. Leave the cake to cool completely on a baking tray and sprinkle icing sugar on top.