Who can say no if you’re in the know of this one…
I’ve never actually made this delight before and wanted to try it, Sunday afternoon, time to relax after a morning of teaching and where do I head, but for the kitchen. Fresh cherries are not in season so the best next thing is canned pitted cherries and mixed berries in their natural juices,
…I love making pastry, but just wasn’t up to waiting an hour for it to rest in the fridge so opted for the ready made pastry sheets. No rocket science here…my friends..just making good use of pre-canned, pre-cut, pre-made…and the test kitchen is in business.
3 sheets pre-made short crust pastry
2 x canned 400g pitted cherries or 2kg fresh cherries
1 x canned mixed berries
1 lemon ( finely grated zest and juice)
100g icing sugar, sifted (confectioners sugar)
50g cornflour (corn starch)
Preheat oven to moderate temp 180°C. Line with baking paper a loose – bottomed tart tin, or ceramic pie dish. With first sheet of pastry ( my sheets were square) cut to measure the base size of the tin, with second sheet cut four equal strips of about 3cm in width and do the sides of the dish. Line the pastry with foil and fill with pastry weights ( dried beans or rice will do fine) and blind bake for 20 minutes. Remove the foil and weights, prick the base of the tart with a fork and bake for a further 8 minutes. Take out of oven, lightly beat egg and brush the pastry case lightly. Return the tart to oven for a further 2 minutes to seal and then set aside. Lets move onto the filling.
Drain both the canned cherries and mixed berries, put into bowl and combine gently, avoid breaking up the fruit. Add the zest and juice of the lemon and icing sugar, let rest for a couple of minutes. Tip the fruit then into a colander and drain away any excess juice. This is the secret of no more mushy pastry bases, and a luscious fruit filling..we’re not making jam here…see how the fruit is still in pieces.
With the third pastry sheet,weave pastry strips of a 1cm wide forming a lattice, brush the top pastry strips with the egg wash, sprinkle with brown sugar and bake for 20 minutes, or until pastry is golden brown.
Leave to cool, serve with strawberry ice cream and a sprinkle of icing sugar.
Enjoy, my friends…
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Have a great week everyone,