Criss-cross Fruit Tart
ready in 1 hr 50 min.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, then gradually add the egg, until the mixture just comes together. If it is too stiff add a little water. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
Grease a 23 cm | 9" pie dish
Roll out 2/3 of the pastry on a floured surface and line the dish, leaving an overhang of 1cm|1/2" around the edge of the dish. Chill while you make the filling.
For the filling: mix together the cherries, sugar and kirsch. Leave to stand for 20 minutes.
Preheat the oven to 190°C (170° fan) 375°F gas 5.
Roll out the remaining pastry and cut 11 x 1 cm | 1/2" wide strips with a sharp knife or pastry wheel.
Put the filling in the pastry case and dot with butter.
Lay the pastry strips across the top in a lattice. Bake for 30-35 minutes until the pastry is crisp. Serve from the dish.