First prepare the pastry: put all the ingredients (flour, butter, sugar, egg, yolk, salt and lemon peel) in a bowl and knead quickly until you get a homogeneous dough, then cover it with plastic wrap and let it rest in the fridge for at least 30 minutes.

In the meantime, start to prepare the filling: wash the cherries, ston them, then cook them in a non-stick pan with the sugar: when they start to release their juice, add the cornstarch, mix well and cook until the sauce has shrunk.

Let the cherries cool completely, then add the jam and almond flour and mix.

At this point, make the cake: pick up the pastry, divide it in half (try to make one piece slightly larger than the other) and roll out both pieces in thin sheets.
Use the larger sheet to coat the bottom and edges of the mold (covered with parchment paper).
Fill with the cherry filling, then cover with the second sheet and seal the edges well.

Bake for about 35 minutes in a preheated convection oven at 180 ° C.

The cherry rug is ready: at least let it cool down, decorate with icing sugar and serve.