To make the pastry, sift the flour into a large bowl, add the butter and rub together with your fingertips until it resembles breadcrumbs. Add the icing sugar and mix through. Whisk the egg yolks, add to the mixture and combine using a round-bladed knife in a cutting motion to form a pastry ball. Wrap in cling film and chill in the fridge for 30 minutes. Lightly grease a
Melt the redcurrant jelly and brush a layer over the bottom of the pastry case. Whip the cream to soft folds, add the crème fraîche and whisk until blended. Then stir in the kirsch. Pile the cream in the pastry case or cases, top with cherries and dust with icing sugar.