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Recipe by Mary Cadogan

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1. Heat oven to 190C/fan 170C/gas 5. Tip the flour and hazelnuts into a food processor, then add the butter. Process to fine crumbs, add the sugar, then mix briefly. Remove 3 rounded tbsp of the mixture and put in a separate bowl. Add 1-2 tbsp cold water to the food processor, then pulse to form a firm dough. Tip out onto a lightly floured surface and knead briefly. If the dough is soft, wrap in cling film and chill for 20 mins.
2. Roll out the dough and stamp out rounds using a 10-12cm cutter. You should get 12 rounds in total from the dough - you will need to gather and re-roll the trimmings. Use to line 12 x 7-8 cm tartlet tins or the 12 holes of a muffin tin.
3. Warm the jelly in a pan until it melts a little, then stir in the cherries. Divide between the pastry cases. Stir the chopped hazelnuts and sugar into the reserved pastry mix, then sprinkle over the cherries. Bake for 25-30 mins until the pastry and crumble are lightly browned and the cherries cooked. Leave to cool for 10 mins in the tins, then carefully remove - you may need to loosen the edges of the pies with a small, sharp pointed knife, then invert them onto plates and quickly flip the right way up. Serve warm or cold.

Per serving

257 kcalories, protein 3g, carbohydrate 29g, fat 15 g, saturated fat 7g, fibre 1g, salt 0.19 g

Latest comments and suggestions

• littleegg

  01 May 2009

  littleegg rated and commented on this recipe

  

  Absolutely stunning little tarts...even a favorite of those who don't usually like cherries...including myself!! Great served with creme fraiche and with a LARGE dash of Kirsch added to the cherry mixture and flaked almonds (instead of the hazelnuts) on top with the crumble.....MMmmmm...

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Ingredients

FOR THE PASTRY AND TOPPING

• 200g plain flour
• 50g ground hazelnuts
• 140g cold butter , cubed
• 50g caster sugar

FOR THE FILLING

• 3 tbsp raspberry jam or bramble jelly
• 500g cherries , stoned
• 50g hazelnuts , roughly chopped
• 2 tbsp demerara sugar

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 30 mins

Cook 30 mins

Vegetarian

Ingredients

FOR THE PASTRY AND TOPPING

• 200g plain flour
• 50g ground hazelnuts
• 140g cold butter , cubed
• 50g caster sugar

FOR THE FILLING

• 3 tbsp raspberry jam or bramble jelly
• 500g cherries , stoned
• 50g hazelnuts , roughly chopped
• 2 tbsp demerara sugar

Per serving

257 kcalories, protein 3g, carbohydrate 29g, fat 15 g, saturated fat 7g, fibre 1g, salt 0.19 g

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