Place all the ingredients into a large saucepan except the cherries and bring to the boil. Reduce the heat and simmer gently for about 12 minutes, until softened, stirring from time to time.
Add the cherries at the end and mix well.
Leave to cool.
To prepare the tin
Line the base of a rectangle tin with parchment and brush the sides with melted butter and dust with flour.
For the pastry
Place flour in a large bowl, add the butter and rub in with your fingertips until it looks like fine breadcrumbs.
Add Siucra caster sugar and enough chilled water with the egg yolk to form a soft dough. Roll it in a ball and wrap in parchment, leave to rest in the fridge for 30 minutes.
Preheat the oven to 200°C/fan 180°C/gas 6.
Roll out thinly on a floured surface and fit into the prepared baking tin.
To blind bake, prink the base of the pastry without piercing through.
Place a piece of parchment on the pastry and add the baking beans.
Bake in the preheated oven for 18 minutes.
Take out, remove the beans.
Brush with egg white and return to the oven for about 5 minutes or until golden.
Leave for 10 minutes, spoon the cold fruit mince (take the piece of orange out) into the pastry case and spread out evenly.
Preheat the oven to 180°C/fan 160°C/gas 4.
To make the frangipane
Cream the butter and Siucra caster sugar together until light and fluffy.
Add the eggs, one at a time, whisking in between.
Fold in the ground almonds and lemon zest.
Spoon the mix over the fruit mince and spread evenly.
Bake in a preheated oven for about 35 to 40 minutes.
Leave in the tin for about 10 minutes before transferring to a cooling rack and leave to cool completely.
To serve
Dust with Siucra icing sugar. Roll out the Siucra roll out icing and cut shapes with cutters. Transfer the shapes onto the tart.
