In a small bowl mix together egg, water and vinegar. Place flour and salt in a large bowl or the work bowl of a food processor. Add shortening in small spoonfuls, and butter. Crumble or pulse until the mixture resembles coarse meal. Add exx mixture and mix just until pastry comes together to form a ball. Cover with plastic wrap and refrigerate for at least 2 hours. On a lightly floured surface roll out pastry to fit a 10-12 inch pie plate or tart pan with about 3/4 inch overhang around the edge. Prick the bottom 4 or 5 times with a fork. Place in freezer for 30 minutes to firm the pastry.

Adjust rack to lower third of oven and preheat to 450F/225 °C. Toss together cherries, sugar and kirsch and let stand at room temperature for about 30 minutes.

Remove chilled pie crust from freezer and line the pastry with a sheet of aluminium foil so that the edge are uncovered. Fill with pie weights or dried beans. Bake blind for 10 minutes, then reduce heat to 375F/190 °C and bake for 5 minutes longer or until pastry edges appear set. Remove foil and beans and bake for about 10 minutes longer, or until bottom is almost cooked thrugh. Remove from oven to cooling rack. Increase ovn temperature to 400F/200 °C.

Spoon cherry filling into crust, discarding most of the syrup that has accumulated in the bowl. Bake tart for about 30 minutes. Serve warm or at room temperature.

(from the James Beard Celebration Cookbook) Dave and Miche <dhmec@albatross. Co. Nz>