Cherry Ripe tart from Sussex

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6 with a baking sheet. Sift the flour, cornflour, a pinch of salt and 2 tsp of the icing sugar into a bowl, then lightly rub in the cold butter until the mixture resembles fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water and, using a table knife, stir to bind together.
2. On a lightly floured surface, gently knead until the pastry has come together. Shape into a flat round, wrap with cling film and chill in the fridge for half an hour.
3. Roll out the pastry on a lightly floured surface until 2-3mm thick. Use to line a 23cm fluted flan tin, then chill for a further 15 minutes.
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4. Fill the tart with baking paper and baking beans or rice, then put the tin on the baking sheet and blind bake for 10-12 minutes. Remove the paper and beans/rice, then bake for a further 5 minutes until golden brown. Reduce the oven to 170°C/fan150°C/gas 3½.
5. Mix the remaining icing sugar, eggs, ground almonds and almond extract, if using, with a wooden spoon until smooth. Pour the mixture into the tart case, then dot the cherries evenly all over, pushing into the almondy mix. Bake for 50-60 minutes until the top is firm and golden. Serve hot or cold with a dollop of cream or ice cream.