Crostatine di ciligie
Lovely little cherry-filled tarts. Perfect to start your day!

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Crostatine di ciligie

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Ingredients

Adjust Servings:
For the short pastry:
125 g Butter
250 g Plain flour
50 g Caster sugar
Lemon zest
1 Egg beaten
For the cherry compote:
500 g Cherries
Cold water
Cuisine:

Ingredients

  • For the short pastry:

  • For the cherry compote:

Directions

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Crostatine di ciligie
Crostatine di ciligie

To make the pastry, chop the cold butter into small pieces and add to the flour and sugar. Rub the butter into the flour until you get a crumbly mixture. Mix in the lemon zest and the beaten egg until the pastry comes together to form a smooth, elastic ball. Let it rest in the fridge for at least 30 minutes.

In the meantime, prepare the cherry compote by placing the fresh cherries in a pot with a little water. Heat gently and allow to simmer until the cherries are soft and have made a ‘juice’ – you want it jammy not watery. Set aside to cool. You could use a nice cherry jam in this recipe to make it in a pinch (and if fresh cherries are out of season)

After resting, roll out about ¾ of the pastry and with a round cookie cutter cut out circles to fit into a muffin tray. Roll out the rest of the pastry to make strips, about 1cm wide to create a lattice for the top of your tarts. Fill the tarts with the cherry compote and place your lattice strips over the top. If you want to be fancy, brush some egg yolk over the lattice for some shine. Bake at 180ºC for about 15 minutes or until golden brown on top.

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