Nigel Slater’s recipe for a tart of cherries and berries

A sweet treat with the best of the season’s soft fruits

Make the pastry: put 180g of plain flour in the bowl of a food processor, add 90g butter cut into chunks and process for a few seconds until they resemble fine, fresh breadcrumbs. Add 1 heaped tablespoon of icing sugar. Pour in enough cold water (about 2 tbsp) to bring the dough together, then roll into a ball. Wrap in greaseproof paper and chill in the fridge for 20 minutes while you make the filling.

Stone 500g of cherries. It’s a 10-minute job by hand, but much quicker with a cherry or olive stoner if you are lucky enough to have such a thing. Put them in a bowl with 250g of blueberries, the juice of a lemon and 65g of caster sugar, and leave over a moderate heat until the sugar has melted and the fruit is starting to give out its juices. Stir in 2 lightly heaped tbsp of cornflour and continue cooking for a minute or so until the filling starts to thicken. Remove immediately from the heat and set aside.

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