Mix the butter, sugar, ground almonds, egg yolks and vanilla extract in a food processor until combined. Refrigerate until chilled.

Preheat the oven to 200°. Put a baking tray in the oven to heat. Lay the puff pastry on a piece of baking paper on another baking tray. Trim off the edges of pastry (this makes the edges rise evenly). Using the point of a sharp knife, and being carful not to cut right through, score a 1 cm (½ inch) border around the edge of the sheet of puff pastry, Prick the entire surface with a fork and brush with egg yolk. Spread the frangipane evenly over the pastry within the scored area. Place the cherries, with the cut side up, in a single layer on top of the frangipane. Place the tart on the hot tray and bake for 15 mins. Sprinkle with sugar and bake for another 5 to 10 mins, until the sides are golden and puffed. Serve with cream.