Makes: 8 Ingredients For Pastry: 375g Plain flour 90g Icing sugar 250g Butter 90ml Iced water Vegetable oil Pinch Salt For the Filling: 450g Fresh Picota Cherries, halved, stones removed 3 Apples, peeled, cored and cut into slices 2 tbsp Caster sugar 1 Medium egg 1 Pot of Clotted Cream Raspberry Coulis
Method 1. Pre heat the oven to gas mark 4/ 180 C 2. Lightly grease each individual section of the patty tin 3. For the pastry, mix the flour, icing sugar and salt in a large bowl 4. Once combined, add the butter to the bowl and rub together with your fingertips until the mixture resembles breadcrumbs 5. Add a little water at a time, mixing together with a wooden spoon until the mixture forms a dough 6. Wrap the dough ball in cling film and place in the fridge for about 25 minutes 7. Once the pastry has been chilled remove from the fridge and place onto a lightly floured work surface 8. Roll out the pastry until it is around 2 mm thick and line the sections of the patty tin 9. Place the pastry cases into the oven for 30 minutes or until golden brown 10. Next prepare the fruit for the filling. Place the apples and caster sugar into saucepan and cook over a low heat for 5 minutes until they begin to soften 11. Place a spoonful of clotted cream into the bottom of each pastry case 12. Lay the fruit on top of the cream and drizzle with raspberry coulis. Spanish Picota cherry recipe courtesy of Foods from Spain