Via: Kris Kirkham
Sift the flour, sugar and salt into a bowl, then add the butter and rub in to form rough crumbs. Add the egg and milk and mix to incorporate. Bring the dough together into a ball and dust lightly with flour, then wrap in clingfilm and chill for at least 30 minutes. Bring the pastry back to room temperature before rolling it out.
Grease a 20cm non-stick tart tin with butter and dust with flour, then put in the fridge to chill. Place a large sheet of baking paper on a work surface and dust with sugar, then sit the pastry on top and cover with another sheet of baking paper. Roll out the pastry between the two sheets of paper to a thickness of about 3mm and with a circumference large enough to line the tin with some overhang. Carefully transfer the pastry to the tin. Don’t worry about any small holes or tears – just patch them up as best you can with a little of the excess overhanging pastry. Press the pastry into the base and sides of the tin, then prick the base all over with a fork. Cover the tart shell with a crumpled sheet of baking paper and refrigerate for 20 minutes.
Meanwhile, preheat the oven to 180°C/gas mark 4.
Cream the butter and sugar until light and fluffy, then beat in the eggs one by one. Finally, fold in the flour and almonds until fully incorporated.
Fill the lined tart shell with baking beans or uncooked rice, then blind bake for 10-15 minutes, or until the base and sides are cooked and crisp but still pale.
Light the barbecue and set for direct/indirect cooking. Place a lump of wood to the side of the charcoal to start smoking.
Remove the tart shell from the oven, take out the paper and beans or rice and leave to cool for 10 minutes before cutting away the crust overhang with a small knife. Spoon the almond frangipane into the tart shell and dot the cherries on top.
Wrap the base and sides of the tin in a double layer of foil to help buffer the fierce heat rising from the coals. Sit the tart on the plank, then transfer to the indirect heat zone and close the lid of the barbecue. Cook the tart for 35-40 minutes or until the crust has browned, the frangipane has just set (a skewer inserted in the centre should come out fairly clean) and the cherries have started to bleed their juices.
Remove the tart from the barbecue and leave to cool for an hour before serving.
Grill Smoke BBQ by Ben Tish (Quadrille, £25)