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1
Preheat the oven to 200u00b0 C (just shy of 400u00b0 F). Next, unroll your ready-made pastry (and feel unapologetic about not having made your own) and place on a flat, greased baking tray.
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2
Cut it in half and then, on one of the halves, score the pastry with diagonal slits, leaving a few uncut centimeters on all four sides. Put the pastry in the fridge to chill until you're ready to use it.
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3
Put the cherries in a bowl with the lemon zest, juice, and thyme leaves. Leave to sit and steep until you're ready for them.
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4
To make the coconut frangipane, cream the softened butter with the superfine sugar, then add the dried coconut, coconut extract, and the thyme leaves.
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5
Take the pastry from the fridge and spoon the frangipane onto the uncut side of it, leaving a few centimeters clear around all four edges. Then spoon the cherries on top. If it starts to look like it will be a rather full pastry package, don't use all the cherries (sometimes it's nice to have a few left to eat with theirs juices and the pastry crusts at the end). Place the cut side of the pastry on top of all this. Then, using a fork, press the edges of the two sides of pastry together.
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6
Beat the egg and brush some of this over the pastry. Bake in the oven for anywhere between 30 to 45 minutes, depending on how hot your oven becomes. Honestly, I just watch it closely and remove it when it reaches the perfect hue of gold.
