Stone Fruit Cream Cheese Tart

Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a deep 25cm|10" springform cake tin.

For the dough: mix the flour and salt in a mixing bowl and rub in the butter until the mixture resembles bread crumbs. Stir in the sugar. Gradually add the egg and just enough water to form a dough.

Roll out the dough on a lightly floured surface and line the base and sides of the tin.

For the filling: mix together the cream cheese, butter, egg yolks, sugar, cornflour, almond extract and milk until blended.

Whisk the egg whites until stiff, but not dry and gently fold into the cheese mixture until incorporated. Gently stir in the cherries.

Pour into the pastry case and smooth the surface. Bake for 50-60 minutes, until the filling has set, but still has a slight wobble. Switch off the oven and leave the cheesecake in the oven with the oven door open, to become cold.