Serves 10

For the crust

biscuits 190g, I used Digestive biscuits, but anything similar will work

whole almonds 75g, roasted

caster sugar 60g

fine sea salt a pinch

ground ginger 1-1.5 tsp, to taste

butter 90g

For the cherry pie filling

fresh cherries 480g without pit, approx. 520g with pit, plus more for decoration (optional)

corn starch 25g

lemon juice 20ml

caster sugar 75g

fine sea salt a pinch

vanilla extract 1 tsp

orange zest from ½ a medium-sized orange

water 100ml

For the topping

crème fraîche 230g

double cream 110ml

light brown sugar 80g

vanilla extract 1 tsp

butter 90g

To make crust

Preheat the oven to 160C fan and have ready an 8-inch tart tin with a removable base.

Add the biscuits, roasted almonds, sugar, salt and ground ginger to a food processor and blend until the mixture resembles fine breadcrumbs.

biscuits 190g, I used Digestive biscuits, but anything similar will work, whole almonds 75g, roasted, caster sugar 60g, fine sea salt a pinch, ground ginger 1-1.5 tsp, to taste

Add the butter to a small pot and set over medium heat. Allow to melt, then continue to cook until it foams, stirring often. When the butter smells nutty and has turned a rich golden hue, remove it from the heat and pour into the food processor, making sure to scrape all of the browned milk solids out of the pot. Pulse the mixture until the butter is incorporated and the mixture is coated and clumping together.

Empty the biscuit mixture into the tart tin and use a spatula or the back of a spoon to press it into the base and sides. Bake for 15 minutes, then remove from the oven and allow to cool at room temperature for an hour.

To make the cherry pie filling

De-pit the cherries, then cut half of the cherries into quarters, and half into halves. Add the cherries and the remaining ingredients to a pot and mix well to combine.

fresh cherries 480g without pit, approx. 520g with pit, corn starch 25g, lemon juice 20ml, caster sugar 75g, fine sea salt a pinch, vanilla extract 1 tsp, orange zest from ½ a medium-sized orange, water 100ml

Set over medium heat, stirring often, until the mixture begins to thicken and simmer, and the sugar has completely dissolved, 7-10 minutes. Remove from the heat and allow to cool for 20 minutes at room temperature, then pour into the cooled tart crust, smoothing it out into an even layer. Transfer to the fridge to chill for an hour.

To make the topping

Add the crème fraîche, double cream, light brown sugar and vanilla extract to a mixing bowl and whisk to soft peaks–holding its shape, but not completely stiff.

crème fraîche 230g, double cream 110ml, light brown sugar 80g, vanilla extract 1 tsp

Spoon the whipped crème fraîche onto the pie and smooth out into an even layer with a spatula, then top with the extra fresh cherries if using.

The tart keeps well for up to 3 days, covered and stored in the fridge.