Red Fruit Pie with Icing Sugar

For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the egg and water, until the mixture just comes together. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.

Heat the oven to 190C,375F, gas 5. Lightly grease a 23cm|9" flan dish or tin.

Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 15 minutes. Remove the paper and beans and bake for a further 10 minutes until golden and cooked through.

Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.

For the filling: beat the butter and until soft and light, then beat in the eggs, one at a time until smooth. Stir in the almonds.

Spoon into the pastry case and smooth the top. Press the cherries into the mixture, pushing them under the filling. Bake for about 40 minutes, until the filling is risen and golden and just firm to the touch. Turn off the oven and leave the tart in the oven for 15 minutes, with the oven door open. Remove from the oven and cool in the tin.