Cooking with cherries: Pincota cherry recipes

 
Cooking with cherries: apple and cherry tartlets
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Cooking with cherries: apple and cherry tartlets

Heer at wewomen we love cooking with ingredients which are in season. The flavors are more mouth watering than ever, and this is especially true with berries and fruit.

July is the month that spanish Pincota cherries come into season, which are uniquely stalkless and have a sweet and delicious flavor. They're available in British supermarkets so why not pick some up on your next shop and turn your hand to one of these cherry-tastic recipes?

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Apple and picota cherry tartlets recipe

Ingredients:

For Pastry:
375g Plain flour
90g Icing sugar
250g Butter
90ml Iced water
Vegetable oil
Pinch Salt

For the Filling:
450g Fresh Picota Cherries, halved, stones removed
3 Apples, peeled, cored and cut into slices
2 tbsp Caster sugar
1 Medium egg
1 Pot of Clotted Cream
Raspberry Coulis

How to make apple and cherry tartlets recipe:

1. Pre heat the oven to gas mark 4/ 180 ?C
2. Lightly grease each individual section of the patty tin
3. For the Pastry, mix the flour, icing sugar and salt in a large bowl
4. Once combined, add the butter to the bowl and rub together with your fingertips until the mixture resembles breadcrumbs
5. Add a little water at a time, mixing together with a wooden spoon until the mixture forms a dough
6. Wrap the dough ball in cling film and place in the fridge for about 25 minutes
7. Once the Pastry has been chilled remove from the fridge and place onto a lightly floured work surface
8. Roll out the Pastry until it is around 2 mm thick and line the sections of the patty tin
9. Place the Pastry cases into the oven for 30 minutes or until golden brown
10. Next prepare the fruit for the filling. Place the apples and caster sugar into saucepan and cook over a low heat for 5 minutes until they begin to soften
11. Place a spoonful of clotted cream into the bottom of each Pastry case
12. Lay the fruit on top of the cream and drizzle with raspberry coulis.


Editor
07/23/2010
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