120g plain flour
60b unsalted butter
1 tbs sieved icing sugar
2 egg yolks (plus one more to seal the base)
Pound of cherries, whole and stoned
300ml double cream
Caster sugar to taste
Handful of flaked almonds
To make the pastry blitz the flour, icing sugar and butter in a food processor until consistency of fine breadcrumbs. Add the egg yolks and pulse until the dough comes together. Wrap in cling film and chill well. (Some people like to freeze the dough and grate it into the tin)
When the pastry is cool, roll out to fit a 22cm/9inch tin and then chill again.
Heat oven to 200C/gas 6 and blind bake the pastry case with beans, remove the after 20 minutes and allow base to crisp up. When golden brown all over brush the base with a beaten egg yolk and return to oven to set.
For the filling
Whilst the pastry is cooking, lightly toast the flaked almonds in a dry pan.
Whisk the cream and eggs together and add a little caster sugar to taste.
Turn overnight up to 220C/gas 7
Fill the pastry shell with the cherries, scatter over the almonds and pour in the custard, return to oven and bake for 20-25 minutes until tremblingly set and gently browned. Remove from oven and allow to cool in the tin for a while (for as long as you can bear!)