Sunday, 5 June 2011

Black cherry tart


Black cherries, red wine, cinnamon, star anise, marscapone, 250g butter, 100g sugar, 500g plain flour, 2 eggs, milk.
1) To make sweet shortcut pastry: sift the flour and sugar and add small cubes of the cold butter into your blender and pulse until the mixture resembles breadcrumbs. Add 2 beaten eggs and a splash of milk and pulse until a dough ball forms. Wrap in cling film and put in the fridge to cool for an hour.

2) To make the cherry filling: Halve and de-stone your cherries and put into a hot pan with 50g of sugar. Stir as the sugar begins to caramelise and add a glass of red wine, some cinnamon and a star anise. Stir through for about half an hour until the cherries soften and the juice forms a syrup with the cooked off red wine and sugar.

3) Roll out the pastry on a floured surface and cut out circles of dough. Press firmly into pastry cases and bake in the oven for 10 minutes. Set aside to cool.

4) Spoon marscapone cheese onto the pastry cases and top with the cherries.

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