Preheat the oven to 325°F. Line the tart shell with tinfoil and fill it with pie weights (dried beans or rice work). Blind-bake the crust until it looks set, about 15 minutes, then remove the weights and foil and bake the tart until it looks dry, about 10 minutes more. Remove the crust from the oven and allow it to cool completely in the pan on a wire rack.

Roast the fennel seeds in an ovenproof skillet in the preheated oven until they are fragrant, about 12 minutes. Remove the seeds from the oven, allow them to cool, then grind them in a mortar or with a spice grinder. Increase the oven temperature to 400°F.

Put the ground fennel in a food processor. Add the ricotta, zest, 75 grams sugar, and orange blossom water and process until the mixture is smooth. Transfer the ricotta mixture to a large bowl. Whisk in the egg and yolk, then pour the filling into the cooled tart shell.

Put the tart pan on a baking sheet (this just makes things easier) and bake it until the filling is set, about 30 minutes. Allow the tart to cool fully in the pan on a wire rack.

To make the roasted cherry topping, combine the pitted cherries and 90 grams sugar in a small skillet with a lid. Mix well, then scrape the vanilla seeds into the pan and add the pod and 2 tablespoons of the Pernod. Cover the skillet and roast the cherries until the sugar dissolves and mixes with the fruit juices and the cherries have softened, about 20 minutes. Remove the cherries from the oven, uncover, and allow them to cool in the pan juices.

Shortly before serving, strain the cherries, reserving the fruit and juices separately. Return the juices to the skillet and bring them to a simmer over medium-high heat. Reduce the cherry juice until it is slightly syrupy, 5 to 7 minutes. Take the skillet off the heat and add the remaining teaspoon Pernod. Allow the sauce to cool completely.

To serve, mound the cherries on the tart. Spoon the reserved syrup over the cherries, top with the sugared almonds, slice, and serve.