We love this French classic dessert, rich and fruity. The perfect dessert for a larger group.
Prep time: 25 Minutes
Cook time: 35 Minutes
Serves: 8
170g of plain flour
1 pinch of salt
100g of unsalted butter, cold, cut into cubes
2 tbsp of caster sugar
1 egg yolk
2 tbsp of water
For the batter:
150g of cherries, stoned and halved
1 large egg
2 egg yolks
4 tsp caster sugar
1 tsp vanilla extract
200ml of double cream
25g castor sugar (to use on the finished tart to create a brûlée top)
icing sugar, for dusting (optional)