1/2 lb. pie pastry
1/3 c. coconut, shredded
10 tbsp. almonds, ground
16 oz. can cherry pie filling

FILLING:

6 tbsp. butter
6 tbsp. sugar
2 eggs
2 tbsp. milk
1/4 tsp. almond extract
1/2 c. flour, self rising
2/3 c. coconut, shredded
10 tbsp. almonds, ground

TOPPING:

1 tsp. milk
1 egg yolk
3 tbsp. coconut, shredded

Preheat oven to 400 degrees. Roll out dough and use to line a greased 10 inch springform pan. Sprinkle ground almonds over. Spread pie filling to within 1 inch of edge, then cover with coconut. Make filling by creaming butter with sugar until pale and fluffy. Add eggs, almond extract and 1 tablespoon milk; beat well. Fold in flour, followed by remaining milk, coconut and almonds. Place mixture in blobs over pie filling and smooth evenly so no fruit is visible. Sprinkle with coconut; bake for 30 minutes. Mix egg yolk and milk; brush over tart and bake for 10 more minutes. Serve hot.