Stone Fruit Pastry Tart
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 5 min.
Ready in
Ingredients
for
6
- For the pastry
- 2 ¾ cups all-purpose flour
- 1 pinch salt
- ⅔ cup chilled butter
- 0.333 cup caster sugar
- 1 egg (beaten)
- For the filling
- 18 ozs Morello cherry (pitted)
- 3 Tbsps caster sugar
- 1 Tbsp lemon juice
- 1 Tbsp Corn starch
- 1 tsp ground cinnamon
- To glaze
- milk (for brushing)
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 23cm|9" pie dish
3.
Roll out 2/3 of the pastry on a floured surface and line the dish, crimping the edges. Chill while you make the filling.
4.
For the filling: mix together all the ingredients and leave to stand for 20 minutes.
5.
Heat the oven to 190°C (170° fan) 375°F gas 5.
6.
Roll out the remaining pastry and cut 11 x 1cm|1/2" wide strips with a sharp knife or pastry wheel.
7.
Put the filling in the pastry case and lay the pastry strips across the top in a lattice. Brush the strips with a little milk.
8.
Bake for 30-35 minutes until the pastry is crisp. Serve from the dish.
