Dessert

Pour the flour into a large bowl. Make a well in the middle with a fork. Add a pinch of salt and dribble in the Zucchi organic sunflower seed oil, mixing in the flour around it with a fork, then also add the cold water, mixing all the time.
Keep mixing the dough with your hands until you obtain a block of firm yet soft brisée pastry. Cover with kitchen film and leave to stand in the fridge for at least half an hour.
Then roll out the pastry into a sheet 2-3 mm thick. Cut the pastry into lots of rounds about 5 cm in diameter using a round pastry cutter. Collect up the offcuts, mix them together quickly and make more pastry rounds, until you have used up all the brisée pastry.
Place one of the cherries in syrup in the middle of each round of brisée pastry. Close up two ends of the round by pinching them between your thumb and forefinger, to make a little boat. Transfer the boat to a heart-shaped cake tin and repeat the operation, placing the boats close together, until the tin is full.
Bake in a hot oven at 180°C for about 20 minutes, until the pastry has changed colour. Remove from the oven, leave to cool and serve.