1/2 kg Jerte cherries
400 g frozen puff pastry
20 g oatmeal
120 g brown sugar
4 tablespoons Jerte cherry brandy
1 egg
50 g minced almonds

Bone the cherries, put in a bowl and sprinkle with Jerte cherry brandy. Cover the mould with non-stick paper. Pull 2/3 of the puff pastry until forming a circle bigger than the mould. Pierce the bottom with a fork. Mix the oatmeal with the sugar and the minced almond and put at the bottom of the cake. Put the cherries on with their juice. Pull the remaining puff pastry, make some cuttings (3 cm separatation) and pull until lightly open. Cover the cherries with that piece of puff pastry, wet the ledges, stick and cut if necessary, paint with the egg
and sprinkle with minced almonds. Cook for 15 minutes at 240°C and for about 20 minutes at 180°C.