Criss-cross Fruit Tart
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
1
- For the pastry
- 2 cups all-purpose flour
- 1 pinch salt
- ⅔ cup cold butter
- 0.333 cup superfine caster sugar
- 1 egg (beaten)
- For the filling
- 3.333 cups Morello cherry (pitted)
- 3 Tbsps caster sugar
- 1 Tbsp kirsch
- 2 Tbsps butter
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, then gradually add the egg, until the mixture just comes together. If it is too stiff add a little water. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Grease a 23 cm | 9" pie dish
3.
Roll out 2/3 of the pastry on a floured surface and line the dish, leaving an overhang of 1cm|1/2" around the edge of the dish. Chill while you make the filling.
4.
For the filling: mix together the cherries, sugar and kirsch. Leave to stand for 20 minutes.
5.
Preheat the oven to 190°C (170° fan) 375°F gas 5.
6.
Roll out the remaining pastry and cut 11 x 1 cm | 1/2" wide strips with a sharp knife or pastry wheel.
7.
Put the filling in the pastry case and dot with butter.
8.
Lay the pastry strips across the top in a lattice. Bake for 30-35 minutes until the pastry is crisp. Serve from the dish.
