Crumble the butter into the flour using your fingers. Then make a little well, add the sugar, egg and water. Use your hands to create a ball. Then wrap with some food safe paper (or Beeswax Wraps) and keep in the fridge for 30 minutes.

Remove the pastry from the fridge and cut in half (pop the second half back in the fridge). Flour your worktop and roll the pastry out in a large circle using a rolling pin. Transfer to your tin, and use your fingers to slightly push the pastry around the corner of the tin. Use a knife to cut the extra pieces of pastry. Fill the tart with the cooled cherry filling.

Using the leftover pastry, roll a large circle and make some straight thin pieces if you want to make a lattice. Or simply cover the tart with the pastry fully and decorate as you wish.