Piling the flour and sugar into a heap on the pastry board, crack an egg into the centre along with butter
and a pinch of salt, then mix it thoroughly. Wrap the dough in cling film and let it rest, in a cool place, for
about 30 minutes. Once it is ready, put aside a little pastry for later and roll out the rest into a circle about
5mm thick. Place it in a greased and floured baking dish about 23 cm in diameter, taking care to line the
edges. Arrange cherries on the bottom and cover them evenly with cherry jam. Using the remaining pastry,
cut long strips to create a lattice across the top of the tart, pressing them lightly into the edge. Bake the
tart in a preheated oven at 180 degrees for about 35 minutes.
200 g ‘00’ flour, 100 g sugar, 100 g butter (at room temperature), 1 egg plus 1 egg yolk, salt, 150 g cherry jam,
500 g pitted cherries, butter for the pan.