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1
Put the flour, sugar and butter in a food processor and whizz to fine crumbs. (Or cut or rub by hand).
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2
Add the egg, salt and vodka and mix briefly. Squish together into a ball, then stick in the freezer while you make the filling.
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3
Heat the oven to 200C.
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4
Cream the butter and 90g the sugar together until really fluffy and almost white. An electric mixer is best for this.
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5
Add the egg and then the yolk, beating really well after each addition. Finely blitz 90g of the walnuts with the flour and then fold this in.
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6
Roll out your pastry to fit a buttered tart tin, press it in and trim. Spread the walnut filling inside, then sprinkle the cherries evenly over the top.
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7
Bake for about 1 hour, until the filling is set and the edges of the pastry nice and brown.
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8
Meanwhile, make the topping. Put the remaining walnuts and sugar with a splash of water and the spices in a small pan over a low heat and cook, swirling occasionally, until the sugar melts.
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9
Raise the heat and cook the mix to a brown caramel, then toss in the butter. Tip the lot onto a sheet of baking paper to cool, then smash up.
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10
When the tart is ready, scatter the topping over it. Serve still warm with fresh, thick cream.
