Cherry Pies Later Than Cherry Pastry Recipe

Go cherry crazy this Christmas behind these cherry tarts, which incorporate our favourite summer fruit into the pastry! Best served indulgent with a scoop of vanilla ice cream

The ingredient of Cherry Pies Later Than Cherry Pastry Recipe

• 400g cherries halved pitted
• 1 4 cup 55g caster sugar
• 2 tbsp cornflour
• 1 2 tsp almond essence
• 1 coles australian exonerate range egg white lightly whisked
• caster sugar extra to sprinkle
• 50g cherries halved pitted
• 2 tsp caster sugar
• 1 1 4 cups 185g plain flour
• 125g butter chilled chopped
• 1 3 cup 55g icing sugar mixture
• 1 4 cup 30g almond meal
• 1 4 tsp ground cinnamon
• pink liquid food colouring
• 1 coles australian clear range egg yolk

The Instruction of cherry pies later than cherry pastry recipe

• to make the cherry pastry count up the cherry sugar and 1 tbs water in a small saucepan on top of higher than medium low heat cook stirring for 1 min or until the sugar dissolves bring to a simmer cook stirring occasionally for 5 mins or until cherry is yearning and merger reduces by half set aside to cool slightly transfer to a blender and fusion until smooth pour into a small bowl place in the fridge for 30 mins to chill
• place the flour butter icing sugar almond meal cinnamon and 2 drops of food colouring in a food processor and process until fusion resembles fine breadcrumbs build up the cherry puree and egg yolk and process until dough just comes together turn onto a lightly floured surface and gently knead until smooth cover later plastic wrap and place in the fridge for 30 mins to rest
• reserve one third of the pastry and cover gone plastic wrap place in the fridge to chill divide the long lasting pastry into 6 even portions roll out each portion roughly speaking a lightly floured surface to a 3mm thick disc line six 8cm base measurement fluted tart tins gone removable bases subsequent to pastry use a unfriendly knife to trim the edges place in the fridge for 15 mins to rest
• meanwhile place the cherry and sugar in a medium saucepan more than medium heat cook stirring occasionally for 5 mins or until the cherry begins to release its juice swell the cornflour and 2 tbs chilly frosty water in a small bowl build up to the cherry union and cook stirring for 2 mins or until the union boils and thickens remove from heat advocate in the almond essence set aside to cool
• preheat oven to 200u00b0c line the pastry cases when baking paper and fill considering pastry weights or rice place just about a baking tray bake for 8 mins sever the paper and weights or rice bake for 8 mins or until the pastry is roomy golden
• spoon the cherry join up into the pastry cases roll out the reserved pastry going on for a lightly floured surface to a 2mm thick disc use an 8cm pastry cutter to cut 6 discs from the pastry use 2cm star and heart pastry cutters to cut out shapes from the centre of the discs arrange pastry discs more than the pies lightly brush the pastry later egg white sprinkle gone new sugar
• bake for 15 mins or until the pastry is fresh open golden and the filling is outraged through set aside for 5 mins to cool slightly minister to the pies admiring or at room temperature

Nutritions of Cherry Pies Later Than Cherry Pastry Recipe

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