½ cup plain flour, plus extra for dusting
¼ cup self-raising flour
2 tbsp caster sugar
100 g chilled unsalted butter, chopped
1 egg yolk
1 tbsp chilled water
4 eggs, lightly beaten
½ cup caster sugar
300 ml thickened cream
2 tsp vanilla extract
150 g cherries, pitted
icing sugar, for dusting
- To make pastry, put flours, sugar and butter in the bowl of a food processor and process until mixture resembles breadcrumbs. Add egg yolk and water, then process until mixture begins to form a ball. Turn out onto a floured surface and knead until just smooth. Flour surface again, and roll pastry out to a 30cm circle. Lift 1 end of pastry over rolling pin and carefully lift into a 22cm-wide and 4cm-deep flan tin with removable base. Press pastry into tin. Trim edges. Refrigerate for 20 minutes.
- Preheat oven to 180°C. Line pastry case with baking paper and fill with uncooked rice or baking beans. Bake for 10 minutes. Remove paper and rice or beans, then cook for another 10 minutes, until pastry is lightly golden on the edges. Remove pastry case from oven, set aside, and reduce temperature to 140°C.
- To make custard, whisk eggs, sugar, cream and vanilla in a bowl until combined. Put pastry case (still in tin) on an oven tray. Pour custard into pastry case, then dot evenly with cherries. Bake for 45-50 minutes, covering edges with foil if overbrowning, until just set in the middle (custard should still wobble when tart is gently shaken).
- Stand tart in tin on a wire rack to cool. When cool, remove tin, leaving the base on. Refrigerate for 4 hours or overnight. Dust with icing sugar to serve.