Ingredients
For the pastry and topping
·
200g plain flour
·
50g ground hazelnut
·
140g cold butter, cubed
·
50g caster sugar
For the filling
·
3 tbsp raspberry jam or bramble jelly
·
500g cherry, stoned
·
50g hazelnut, roughly chopped
·
2 tbsp demerara sugar
Method
1.
Heat oven to 190C/fan 170C/gas 5. Tip the flour and hazelnuts
into a food processor, then add the butter. Process to fine crumbs, add the
sugar, then mix briefly. Remove 3 rounded tbsp of the mixture and put in a
separate bowl. Add 1-2 tbsp cold water to the food processor, then pulse to
form a firm dough. Tip out onto a lightly floured surface and knead briefly. If
the dough is soft, wrap in cling film and chill for 20 mins.
2.
Roll out the dough and stamp out rounds using a 10-12cm cutter.
You should get 12 rounds in total from the dough – you will need to gather and
re-roll the trimmings. Use to line 12 x 7-8 cm tartlet tins or the 12 holes of
a muffin tin.
3.
Warm the jelly in a pan until it melts a little, then stir in
the cherries. Divide between the pastry cases. Stir the chopped hazelnuts and
sugar into the reserved pastry mix, then sprinkle over the cherries. Bake for
25-30 mins until the pastry and crumble are lightly browned and the cherries
cooked. Leave to cool for 10 mins in the tins, then carefully remove – you may
need to loosen the edges of the pies with a small, sharp pointed knife, then
invert them onto plates and quickly flip the right way up. Serve warm or cold.
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