Ingredients:

Pastry:

• 400 grams shortcrust pastry (careme brand as it is one long rectangular sheet)
• 1 egg, whisked
• 1/4 cup almond flakes
• 2-3 tablespoons Demerara sugar

Filling: 

• 650 grams jarred Morello cherries, drained
• 1 tablespoon cornflour
• Juice of 1/2 a lemon
• 2 tablespoons caster sugar
• 250 grams mascarpone cheese

Method:

1. Pre heat oven at 190C.
2. Toss the drained cherries in cornflour, lemon and caster sugar in a small bowl and set aside.
3. Take shortcrust pastry out of packaging and roll out over baking paper. Place on a baking tray. I like to use the careme brand as it is one long rectangle shaped sheet. You could do this over two square sheets.
4. Spread 3/4 of the mascarpone down the centre of the pastry. Pour the cherry mixture on top of the mascarpone.
5. Cut diagonal slices on both sides of the filling mixture where the pastry is bare (see video) and cross over the filling as though it resembles a plat.
6. Brush the top with egg wash, and sprinkle with demerara sugar and almond flakes.
7. Bake on the middle rack for 30 minutes or until golden. Allow to sit for 15minutes at room temperature before serving. Serve with the remainder of the mascarpone OR ice cream or dollop cream.

Tips/Substitutions:

• • Filo pastry can be used rather than shortcrust. I would brush each layer of filo pastry with melted unsalted butter.
  • Puff pastry could also be used rather than shortcrust.
  • Other filling option could be apple and cinnamon.

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