Pit the cherries. You should have about 270 grams of pitted cherries. Place the cherries, sugar, and lemon juice in a 2 or 3-quart saucepan. Stir the ingredients together.

Bring the jam to a boil over high heat. Reduce the heat to medium-high and cook stirring occasionally. The jam should still be boiling and bubbling.

Cook the jam until it reaches 220°F (104°C). This is the temperature at which the jam will set properly with this amount of sugar.

Remove the cherry jam from the heat and pour it into a heat proof bowl. Let it cool to room temperature, then refrigerate for 2 hours to help the jam set.

Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350°F (180°C).

Whisk flour, sugar, and salt together in a bowl. Add melted butter and stir with a silicone spatula or wooden spoon until a dough forms. Using your hands, press two-thirds of dough into the bottom of 9- inch tart pan with removable bottom. Press remaining dough into fluted sides of the pan. Press and smooth dough with your hands to even thickness.

Place pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until crust is deep golden brown and firm to touch, 25 minutes, rotating pan halfway through baking. Set it aside and let it cool before adding the cherry jam.

Ideally make the frangipane right before baking the tart. Room temperature frangipane is easier to spread of the cherry filling. Because of the raw eggs it can sit at room temperature for about 1 hour.

Sift the all-purpose flour and the almond flour into the mixing bowl using a fine mesh strainer.

Place the butter, sugar, and salt in a medium-sized mixing bowl. Mix the ingredients together with a wooden smooth just until the ingredients are combined and the mixture looks smooth.

Beat the eggs together in a small bowl then add the eggs and vanilla extract to the sugar-butter mixture. Mix together until the eggs are incorporated.

Fold the flours in the batter until well combined. The frangipane will be somewhat stiff and look a little grainy from the almond flour.

Before you start assembling the tart, pit another 150 grams of sour cherries to add on top of the frangipane filling.

Preheat the oven to 350°F (180°C). Sprinkle 2 tablespoons of almond flour over the bottom of the tart shell. Spread the cherry jam over the almond flour to the edges of the tart crust.

Drop dollops of the frangipane over the cherry jam. Use an offset spatula to gently and slowly spread the frangipane over the cherry filling. Arrange the pitted cherries on top of the frangipane in a circular pattern. Push the cherries slightly and gently into the frangipane.

Place the assembled tart on a half baking sheet. Bake the tart for 40-45 minutes until the top is a light golden brown (the edges will be slightly darker than the center), the edges are firm to the touch and the center registers 180°F with an instant read thermometer.

Remove the tart from the oven and plan the tart on a cooling rack. When the tart pan is cool enough to safely touch with your hands loosen the sides of the tart pan by pushing upward on the bottom of the removable bottom. This step is to ensure the tart won’t stick to the sides of the pan once it has cooled completely. Then let the tart settle back into the pan wait until it has cooled.

Serve the tart with a dollop of crème fraiche or lightly sweetened whipped cream.

The tart can be stored at room temperature in a cake container or other covered container for up to 2 days. It can be stored in the refrigerator for up to 5 days covered with foil or an airtight container to keep it from drying out.