Cherry clafoutis tart

Method

1. For the pastry: tip the flour, butter and sugar into a food processor and blend for a few seconds until just combined. Pour in half the beaten egg and blend until the pastry just comes together, adding a little more egg if needed.

2. Tip the dough onto a work surface and use your hands to flatten it out to thicken it out to a thickness of 3cm.

3. Wrap the dough in cling film and place in the fridge to rest for at least 30 minutes or up to 2 days.

4. Preheat the oven to 180C/gas 4.

5. Remove the dough from the fridge. Unwrap the dough and place it between 2 fresh sheets of cling film. Using a rolling pin, roll out the dough to a thickness of 0.25cm

6. Remove the top layer of cling film and lay the pastry, cling-film side up, in a 30cm tart tin.

7. With the cling film still on top of the dough, press the dough into the edges of the tart tin. Trim off any excess then remove the cling film. Transfer to the freezer to chill for 10 minutes.

8. Remove it from the freezer and line the uncooked pastry case with parchment paper. Fill with baking beans or dried pulses and bake blind for 15 minutes, or until the pastry feels dry to the touch.

9. Remove the paper and baking beans and set the case aside to cool.

10. For the filling: preheat the oven to 155C/gas 2.

11. Place a heatproof mixing bowl over a pan of barely simmering water. (Do lot let the bottom of the bowl come into direct contact with the water or the heat will be too fierce).

12. Tip the whole eggs, egg yolks and sugar into the bowl and whisk continuously until foamy. Pour in the kirsch and continue whisking for 5-10 minutes, or until the mixture thickens to a sabayon.

13. Pour the double cream into a separate pan. Scrape in the vanilla seeds and throw in the vanilla pods then place the pan over a medium heat until the cream is hot.

14. Remove the vanilla pods and pour the hot cream over the sabayon. Fold together until combined.

15. Pour the mixture into the pastry case and scatter over the cherries. Bake in the oven for 15 minutes.

16. Remove from the oven and set aside to cool slightly then transfer to the fridge to cool completely.

17. Dust with icing sugar and serve.