mcook the dough: put 180 g flour in the bowl of a food processor, add 90g . please butter cut into pieces and process for a few seconds until they resemble fine, fresh breadcrumbs. Add 1 full tablespoon powdered sugar† Pour in enough cold water (about 2 tablespoons) to bring the dough together, then roll it into a ball. Wrap in wax paper and refrigerate for 20 minutes while you make the filling.
Stone 500g or cherries† It’s 10 minutes of work by hand, but much faster with a cherry or olive pitter if you’re lucky enough to have one. Put them in a bowl with 250 g blueberriesthe juice of a lemon and 65 g caster sugarand let it sit over medium heat until the sugar has melted and the fruit begins to release its juices. Stir in 2 lightly heaped tablespoons cornstarch and cook for another minute or so until the filling begins to thicken. Remove from heat immediately and set aside.
Set the oven to 180C/gas mark 4. Roll out the dough and line a 20cm tart tin with it. Then put it back in the fridge. Mix 80 grams soft white breadcrumbs and 65 g soft brown sugar† Melt 60 g butter in a small saucepan. Stir 35 g oatmeal through the crumbs, pour in the butter and mix lightly.
Spoon the cherry filling into the tart pan. Divide the crumbs over the filling and bake for 35 minutes until the top is crispy. Serves 6.
Make this with just cherries if you like – the blueberries do add a depth of flavor.
a pitcher cream is my favorite addition, though vanilla ice cream would be a close second.
Please pit the cherries – it won’t take long. There are few more annoying things to eat than a slice of cherry pie or pie with the stones left in.
Follow Nigel on Twitter @NigelSlater
As a reader of The Guardian’s food journalism, we’d love to hear from you. Take our survey for a chance to win a Feast apron and mug, or a Guardian tote bag. Fill out the survey here†