In a food processor, combine the all-purpose flour, almond flour, and sugar.

Add the cold, cubed butter and pulse until the mixture resembles coarse sand.

Add the beaten egg and gradually add about 2 tablespoons of water until the dough forms.

Transfer the dough onto plastic wrap, shape it into a disc, wrap it tightly, and refrigerate for at least 20 minutes.

Place the chilled dough on lightly floured parchment paper and roll it out into a circle.

Press the dough into the sides and bottom of the tin, trimming any excess. Create a ruffled edge by pressing the dough along the top of the tin.

Prick the bottom and sides of the dough with a fork, then place the tart tin in the fridge for an additional 20-30 minutes.

Crumple a sheet of parchment paper and place it over the chilled dough. Fill the tart with baking weights, dried beans, or sugar.

Set the tart tin on a baking sheet and place it in the lower part of the oven. Blind bake for 15 minutes.

Carefully remove the parchment paper and weights, then return the tart shell to the oven for another 5 minutes to finish baking.

In a bowl, use a hand mixer to cream the butter and sugar together.

Add the egg and continue mixing until fully combined.

Stir in the almond flour, followed by your choice of kirsch, cognac, or almond extract, until a creamy paste forms.

Chill the frangipane filling for at least 20 minutes.

Use a cherry pitter to remove the pits from the cherries.

Spread the chilled frangipane filling over the base of the tart shell.

Arrange the pitted cherries in a single layer on top.

Bake for 25 minutes, or until the tart is puffed and golden.

Let the tart cool slightly, then dust with powdered sugar before serving.