Pastry base 225g flour 1 pinch of salt 140g butter 50g caster sugar 1 egg Topping a sheet of puff pastry Filling 600g of cherries, stoned and halved 1 tbs of cornflour, sieved 50g of golden caster sugar the zest of 2 oranges 100g of cherry jam Pre heat the oven to 180 degrees and grease and flour a 9in tart case.
Mix the flour and salt and then rub in the butter until it looks like rough breadcrumbs. Do not over mix.
Stir the sugar into the egg, mix it lightly and add to the flour mixture. Rest the pastry for at least an hour in the fridge or over night.
Roll the pastry into a circle larger than the tart case. Gently press the disc into the tin. Trim any excess from the edges. Cover the base with parchment and baking beans. Bake blind for ten minutes. Remove the parchment and baking beans and continue baking for another 10 minutes. Set aside to cool.
Reduce the oven to 170 degrees.
Mix the cherries, cornflour and sugar in a bowl. Add the zest and cherry jam and mix again.
For the puff pastry lattice you can get a rolling tool that slices through rolled pastry to make a lattice pattern. You roll the cutter along the pastry and then gently pull on either side to spread it out. If you do not have access to this cut thin strips of pastry and criss-cross them over the top of the pie. Pinch the puff pastry in at the sides so it is attached to the base. Bake for 40 minutes, until the pastry is golden and the filling is bubbling slightly. Cool in the tin.