Juicy stone fruit tart

For the filling: toss the cherries and xylitol together and leave to stand for 30 minutes.

For the pastry: put the flour in a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Add the egg yolks and mix to a dough. If it is too stiff add a little cold water. Wrap in cling film and chill for 20 minutes.

Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a large pie dish.

Roll out about 2/3 of the pastry and line the pie dish. Put the cherry mixture in the dish.

Roll out the remaining pastry to fit the top of the dish. Dampen the edges and place on top of the pie and crimp and seal the edges. Brush with beaten egg and cut a few slits in the top.