Cherry and lemon crostata

Method

1. For the cherries, put the cherries in a saucepan with 100g sugar and the water. Cook down over a low heat until the cherries soften and the syrup thickens. Leave on one side to cool. If you are using cherry preserve, simply thin it to a thickish paste with a spoon of hot water.

2. For the pastryProcess the flour, 100g sugar, salt, vanilla seeds and lemon zest in a food processor. Add the butter and pulse until the mixture resembles coarse breadcrumbs.

3. With the motor still running, add the egg yolks and wine - process until the mixture becomes a soft but not sticky dough. Cover in plastic wrap and chill for 30 minutes.

4. Preheat the oven to 200C/gas 6. Roll the dough out to a circle, roughly 20 centimetres in diameter. Transfer the pastry to the prepared baking tray.

5. Spread the cherry mixture over the centre of the dough.

6. Fold the edge of the dough up and over the cherries and into the centre, leaving just a small opening of exposed cherries.

7. Combine the egg yolk and water for the egg wash, and brush over the pastry. Sprinkle with flaked almonds.

8. Bake for 20 to 25 minutes, until the pastry is golden and the fruit is glossy.

9. Cool on a wire rack for five minutes, scatter with chopped basil and serve warm with crème fraiche.

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Ingredients

For the cherries

250g pitted fresh cherries, or 1 x 200g jar cherry preserve
100g Sugar
100ml water
100g caster sugar
250g plain flour
pinch Salt
1 vanilla pod, seeds removed
1 lemon, zest
150g unsalted Butter, diced
3 egg yolks
125ml Vin Santo, (Tuscan dessert wine)

For the egg wash

1 egg yolk
1 tbsp water

To finish

flaked almonds
basil leaves
crème fraîche

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