- 1 x 500g block shortcrust pastry
- 1 tbsp icing sugar, for dusting
- 2 x 480g packs frozen dark sweet cherries by Sainsbury's, defrosted
- 80 g caster sugar
- 3.5 tbsp cornflour
- juice of ½ lemon
- 0.25 tsp Sainsbury's Taste the Difference French almond extract
- 1 medium egg yolk
- 1 tbsp demerara sugar plus an extra 1 tsp to decorate
Preheat the oven to 200°C / fan 180°C / gas 6. Roll out half the pastry on a surface lightly dusted with icing sugar to the thickness of a pound coin (about 3mm). Use to line a 20-22cm round pie dish.
Drain off any excess liquid from the defrosted cherries and discard. Add the cherries to a medium bowl along with the sugar, cornflour, lemon juice and almond extract. Stir to combine.
Combine the egg yolk with 1 tbsp cold water and brush the base and sides of the pastry. Sprinkle 1 tbsp of demerera sugar onto the base and sides of the pastry. Using a slotted spoon, spread the cherry mixture over the bottom of the lined tin.
Roll out the remaining pastry and stamp out pastry hearts using a 3cm heart-shaped cutter. Place the hearts on top of the cherry filling, overlapping each slightly, until the top is completely covered. Brush all over with the eggwash and sprinkle with 1 tsp demarara sugar.
Bake in the oven for 40-45 minutes until the pastry is nice and golden. Remove from the oven and cool on a rack for at least 5 minutes before serving, or 45 minutes if you're going to wrap it up.