Sift the flour, salt, cornflour and 10 ml (2 tsp) icing sugar into a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and 30 ml (2 tbsp) cold water and stir to bind together.

Knead lightly on a lightly floured surface, roll out. Use to line a 23 cm (9 inch) fluted flan tin. Bake blind at 200°C (400°F) mark 6 for 10 - 15 minutes, until set.

Arrange cherries in flan case. Mix 100 g (4 oz) icing sugar, eggs, almonds and essence, pour over cherries.

Bake at 170°C (325°F) mark 3 for 50 - 60 minutes, until the top is firm and golden. Serve hot or cold.