So Yummy!
Pastry
400g flour
1 tablespoon castor sugar
¼ teaspoon baking powder
200g butter
80ml ice water
1 teaspoon vanilla essence
Extra castor sugar for dusting
Filling
150 g castor sugar
50 g cake flour
½ lemon, zest and juice
large pinch of salt
400 g fresh cherries, pitted
1 large egg, lightly
beaten
1 tablespoon water
2 tablespoons castor sugar
Preheat the oven to 180’C. For the pastry, put the flour, castor sugar,
baking powder and butter in a food processor and pulse to combine. While the motor is running, add the ice water and the vanilla and process until it forms a smooth dough. Divide the dough into two equal parts, shape them into disks, wrap in plastic and refrigerate for 30 minutes.
This pastry can also be made the day before.
baking powder and butter in a food processor and pulse to combine. While the motor is running, add the ice water and the vanilla and process until it forms a smooth dough. Divide the dough into two equal parts, shape them into disks, wrap in plastic and refrigerate for 30 minutes.
This pastry can also be made the day before.
Remove one disk of
pastry from the fridge and place it on a lightly floured sheet of baking paper.
Roll it out to about 3 mm thick, cut out rough circles and
line 4 cm round tart tins.
Gently press the pastry into the tart tins and trim the edges, leaving a 3 mm overlap to allow for shrinkage. Place it in the fridge for 30 minutes to rest.
Line the prepared tart tins with baking paper and fill with baking beans.
Bake blind for 10 minutes, remove the baking paper and beans and bake for another 4 minutes.
Gently press the pastry into the tart tins and trim the edges, leaving a 3 mm overlap to allow for shrinkage. Place it in the fridge for 30 minutes to rest.
Line the prepared tart tins with baking paper and fill with baking beans.
Bake blind for 10 minutes, remove the baking paper and beans and bake for another 4 minutes.
For the filling, combine the castor sugar, flour, lemon zest
and juice, and the salt in a bowl.
Add 100g cherries and crush them into the mixture with a potato masher to make a paste.
Add the rest of the blueberries and toss them in the paste to coat them.
Pour the filling into the cooked tart base.
Add 100g cherries and crush them into the mixture with a potato masher to make a paste.
Add the rest of the blueberries and toss them in the paste to coat them.
Pour the filling into the cooked tart base.
Remove the
other disk of pastry from the fridge and place it on a lightly floured sheet of
baking paper. Roll it out to about 3 mm thick, cut
out 11cm circles, cut a heart out of the middle of each one and place the tops
over the top of the tart fillings.
Brush the tops of the tarts with the egg and water mixture and sprinkle with a little castor sugar.
Brush the tops of the tarts with the egg and water mixture and sprinkle with a little castor sugar.
Bake the tart for
35–40 minutes until the top is golden brown and the filling is bubbling.
Serve warm with clotted cream or vanilla ice cream.
Serve warm with clotted cream or vanilla ice cream.
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