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Cherry pies with cherry pastry recipe
Cherry pies with cherry pastry recipe
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Indulge in festive cherry tarts, blending summer cherries into flaky pastry. Enjoy warm with vanilla ice cream.
Ingredients:
  • 400g cherries, halved, pitted
  • 55g caster sugar
  • 20.00 gm cornflour
  • 1/2 tsp almond essence
  • 1 Free Range Egg white, lightly whisked
  • Caster sugar, extra, to sprinkle
  • 50g cherries, halved, pitted
  • 10.00 gm caster sugar
  • 185g plain flour
  • 125g butter, chilled, chopped
  • 55g icing sugar mixture
  • 30g almond meal
  • 0.63 gm ground cinnamon
  • Pink liquid food colouring
  • 1 Free Range Egg yolk
Instructions:
  • For the cherry pastry, in a small saucepan over medium-low heat, simmer cherries, sugar, and 1 tablespoon of water. Stir until sugar dissolves, then simmer for 5 minutes until cherries are tender and the mixture reduces by half. Let it cool, blend until smooth, transfer to a bowl, and chill in the fridge for 30 minutes.
  • In a food processor, combine flour, butter, icing sugar, almond meal, cinnamon, and 2 drops of food colouring. Process until mixture resembles fine breadcrumbs. Add cherry puree and egg yolk. Process until dough just comes together. Turn mixture onto a lightly floured surface. Gently knead until smooth. Cover with plastic wrap and refrigerate for 30 minutes before use.
  • 1. Wrap one-third of the pastry in plastic wrap and chill in the fridge. 2. Divide the rest of the pastry into 6 equal portions and roll each out into a 3mm-thick disc on a floured surface. 3. Line six 8cm fluted tart tins with removable bases with the pastry discs, trimming the edges with a sharp knife. 4. Chill in the fridge for 15 minutes to rest.
  • In a medium saucepan over medium heat, combine cherries and sugar. Cook for 5 minutes, stirring occasionally until cherries release their juice. Mix cornflour and 2 tablespoons of cold water in a small bowl, then add to the cherry mixture. Stir and cook for 2 minutes until the mixture boils and thickens. Remove from heat, stir in almond essence, and allow to cool.
  • Preheat the oven to 200°C. Line pastry cases with baking paper and fill with pastry weights or rice on a baking tray. Bake for 8 minutes. Remove paper and weights or rice, then bake until pastry is light golden, about 8 more minutes.
  • Fill the pastry cases with the cherry mixture. Roll out the remaining pastry on a floured surface to a thin disc. Cut out 6 circles using an 8cm pastry cutter. Use small star and heart cutters to create decorative shapes in the center of each circle. Place the pastry circles on top of the pies. Brush the pastry with egg white and sprinkle with sugar.
  • Bake until pastry is golden and filling is heated through, about 15 mins. Allow to cool for 5 mins before serving warm or at room temperature.

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