Mixing up the fusion theme this weekend, my traditional shortcrust tart case held an Italian-style filling topped with Opies cherries: grown in Kent and soaked in German tipple, kirsch.

Serves: 6
Prep: 20 mins (plus chilling and cooling time)
Cook: 20 mins

175g plain flour
2 tbsp caster sugar
100g butter, chilled and cut into cubes
2 egg yolks
250g ricotta cheese
3 tbsp icing sugar
300ml double cream
1/2 390g jar Opies cherries in kirsch, drained, kirsch reserved
15g flaked almonds, lightly toasted

1 For the pastry, sift the flour in a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

2 Add the egg yolks and 2tbsp cold water and stir with a fork. Bring it together with your hands to make a dough. Knead gently on a lightly floured surface until smooth. wrap in cling film and chill for 20 mins.

3 Preheat the oven to 200’C, 180’C fan, gas 6. Roll out the pastry on a lightly floured surface and use to line a 20cm loose-based tart tin. Trim the edge and prick the base with a fork. Line with parchment and fill with baking beans and bake for 15 mins. Remove the beans and paper and bake for a further 5 mins until golden. Leave to cool on a wire rack.

4 Meanwhile, make the filling, put the ricotta in a bowl with icing sugar and 4-6 tbsp of the reserved kirsch and beat until smooth. In a separate bowl, whisk the cream until it forms soft peaks. Fold the cream into the ricotta mixture.

5 Spoon the ricotta filling into the pastry case and level the surface. Spoon the drained cherries over the top, then scatter over the almonds.

Cook’s tip

For a great shortcut, use ready made pastry. For an all-out cheat use a ready made tart case!