A classic cherry pie - made plant based with the perfect crispy pastry shell with soft sweet cherry filling. You can use 3 sheets of store bought shortcrust pastry to make this even easier and faster to assemble.
300g plain flour
15g caster sugar
½ tsp salt
250g butter, chilled and cubed
100g ice cold water
800g cherries, pitted should give 700g
1 lemon, zest and juice
175g caster sugar
1 vanilla bean, scraped
2 tbsp cornflour
2 tbsp almond milk
2 tbsp demerara sugar
1. Mix the flour, salt and caster sugar in a large bowl. Add the butter and rub into the flour with your fingers until it resembles large breadcrumbs. Alternatively, you can place the ingredients in a food processor and pulse to breadcrumbs. Add water and mix bring together to a smooth, pliable dough. Divide the dough into two pieces. Press into a smooth flat disc, cover in cling wrap and leave in the fridge for 20 mins to firm up.
2. Preheat the oven to 200C fan and place a large baking tray to heat.
3. Toss the pitted cherries with rest of filling ingredients.
4. On a lightly floured surface, roll out one piece of dough into large disc to cover the tart tin, 3mm thick. Lift and drape over the tart tin, pressing into the corners and trim the overhang. Fill the tart with the cherry filling. Roll out the other piece of dough to a large square shape, 22x22cm. Slice into 10 rectangle strips, approx. 2cm wide. Lay each strip over the cherry filling, weaving each on in and out to form a lattice. Lift the overhang and crimp to form a seal.
5. Brush with almond milk and sprinkle over demerara sugar.
6. Place the tart on the baking tray and bake for 15 mins, then lower oven to 180C and bake for 30 more mins, until the tart is a deep golden colour and crispy all over. The cherry filling should be hot and bubbling. Keep an eye that it doesn’t brown too quickly.
7. Leave the tart to stand for at least 30 minutes to firm up. It can be gently warmed up in a low oven before serving.