Pie making is not my forte and after watching endless Buzzfeed pie making videos I started to really worry about my skills, especially as me and Kelly decided to host an Instagram pie party. I have been testing different types of shortcrust pastry recipes for a while but my nutty versions were huge fails. I also made peace with my “rustic” crust style (or rough around the edges as I call it sometimes) but instead of getting so hung up on the look of the pie edge I moved on to the most important bit: filling and its endless possibilities! Frangipane was one of the first things I ever baked, and have baked quite a few times over the years with a variety of fillings. I have never actually made the traditional frangipane recipe, the addition of sweet jam has always been too sweet for me. Thinking about the warmth darkness of a black forest gateau I wanted to bring the flavours of cocoa and dark cherries to this tart. I soaked the cherries in Port and orange juice, which initially was a haphazardly addition as I didn’t have any kirsch and it turned out sooooo good. Best to leave it to