Foods From Spain

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Apple & Picota Cherry Tart

Serves: 8

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

Method

  • Pre heat the oven to gas mark 4/ 180 °C
  • Lightly grease each individual section of the patty tin
  • For the pastry, mix the flour, icing sugar and salt in a large bowl
  • Once combined, add the butter to the bowl and rub together with your fingertips until the mixture resembles breadcrumbs
  • Add a little water at a time, mixing together with a wooden spoon until the mixture forms a dough
  • Wrap the dough ball in cling film and place in the fridge for about 25 minutes
  • Once the pastry has been chilled remove from the fridge and place onto a lightly floured work surface
  • Roll out the pastry until it is around 2 mm thick and use it to line the inside of the patty tin
  • Place the pastry cases into the oven for 30 minutes or until golden brown
  • 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
  • Place a spoonful of clotted cream into the bottom of each pastry case
  • Lay the fruit on top of the cream and drizzle with raspberry