Chocolate Cherry Frangipane Tart

1 sheet ready rolled puff pastry
60g soft butter
60g castor sugar
1 egg
50g ground almonds
15g plain flour
15g cocoa powder
1 egg yolk
10g melted butter
1 tablespoon Demerara sugar
1 tablespoon maple syrup
175g cherries, stone removed

Place the pastry on a lightly greased baking tray.
Beat the castor sugar and butter until pale and fluffy. Add the egg and mix well. Mix in the almonds, cocoa and flour to a smooth paste.
Score a border of 1cm thick around the pastry, prick the middle with a fork and brush all over with the egg yolk. Spread the frangipane into the centre rectangle within the border. Press the cherry halves into the frangipane. Brush all over with the melted butter and sprinkle the Demerara sugar over evenly. Bake in a 180oc preheated oven for about 25 minutes or until frangipane is cooked through. Brush with the maple syrup and cool slightly before serving.