This year we have seen and eaten cherries more than ever, almost more than other fruits, I do not know why, surely they have exported less to other countries.
Chile is one of the largest fruit exporters in the world, cherries, peaches, blueberries, raspberries,apples, pears, grapes, everything you want.
So I've spent watching recipes of cherries, but yes, I see that they can be made with frozen cherries or in jars or natural.
I have always thought that the grace of publishing recipes for everyone is that it is one that you say: I can make it with frozen cherries or in jars, because sometimes you want to try now the recipe .
I try to make my recipes work for all seasons or fruit that can be found in some way.
Source : Taste.com.Au
500 grams frozen pitted cherries or 2 cans pitted tart cherries
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/2 cup sugar
2 tablespoons cornflour
1 egg white lightly beaten
1 1/2 cups plain flour
1/2 cup self raising flour
130 grams butter chilled chopped
1/2 cup caster sugar
2 tablespoons iced water
Place flours, sugar and butter in a food procesor or make by hand. Process until mixture resembles fne breadcrumbs. Add egg and iced water.
Process until dough just come together.
Turn pastry out onto a lightly floured surface. Knead until just smooth. Shape into a disc.
Cover in plastic wrap. Refrigerate for 30 minutes.
Meanwhile combine cherries, lemon juice, cinnamon and 1/4 cup sugar in a medium saucepan over medium heat.
Cook stirring for 5 minutes or until cherries have thawed
and sugar is dissolved. Blend cornflour with 1 tablespoon cold water in a small bowl. Stir into cherry mixture. Cook, stirring for 2 to 3 minutes or until mixture boils and thickens. Cool completely.
Preheat oven to 180°c. Place an oven tray in oven. Grease a4cm deep 20 cm base round pie dish. Roll out two thirds of the pastry between two sheets of baking paper until large enough to line base and side of pie dish.
Refrigerate 15 minutes.
Spoon cooled cherry mixture into pastry.You can make a pastry round into 2 cm wide strips.
Or you can use a cookie cutter or biscuit cutter (I used a cherry cutter) to cut out shapes measuring about 2 inches in diameter.
Place the dough shapes on a small baking sheet lined with parchment paper and chill until firm.
And then arrange over the cherry filling .
Brush pastry with a little egg wghite. Sprinkle with remaining sugar. Bake for 40 to 45 minutes or until pastry is golden and crisp.
Let the pie cool completely to set the fruit, at least 1 hour or more, then cut into wedges and serve at room temperature with ice cream.
tarta de cerezas