Serves 8 to 10

This is so easy and yet so impressive when it is done.  Crisp puff pastry bottom, cherry filling and a oaty cobbler topping, all drizzled with dark chocolate to finish.

1 sheet of ready roll puff pastry

1 egg yolk, beaten with a bit of water

2 tins of cherry pie filling 

(I used the dark cherry)

For the cobbler topping:

80g rolled oats (1 cup)

2 TBS dark muscovado sugar, packed

2 TBS butter, softened

pinch salt

1/2 tsp ground cinnamon

a handful of flaked almonds

2 ounces dark chocolate, melted

clotted cream or marscarpone cheese to serve.

Preheat your oven to 200*C/400*F/ gas mark 6. 

 Line a baking sheet with some baking parchment.  Unroll your pastry onto the baking parchment.   Score a one inch border all the way around the edges. Fold the edges over in half,  all the way around and brush with a bit of egg wash. ( If desired, sprinkle with some coarse sugar. ) Prick the centre all over with a fork.   Bake for 10 minutes.  Remove it from the oven and bang the centre down  with the heel of a spoon.  Don't turn off the oven.

Make the crumble topping by creaming the butter and sugar together with the cinnamon and salt until well combined.  Stir in the oats and almonds.  

Spoon the pie filling into the centre of the tart, filling it completely and spreading it to the border but not beyond.   Cover with the cobbler topping, sprinkling it evenly over top.   Bang the tart back into the heated oven.  Turn the heat down to 190*C/375*F/ gas mark 5.   Bake the tart for 15 to 20 minutes longer, until the topping and pastry are nicely crisped and browned.   Remove from the oven and allow to cool completely.  Drizzle with the melted chocolate in a decorative manner.

Cut into slabs to serve, topping each portion with a dollop of clotted cream or marscarpone cheese.  Delicious!