Cherry crumble pies

Cherry crumble pies

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(3 ratings)

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Cooking time

Prep: 30 mins Cook: 30 mins

Skill level

Easy

Servings

Makes 12

These little crumble pies just beg to covered in custard or dolloped with clotted cream. One just isn’t enough

Nutrition and extra info

Additional info

  • Easily doubled
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
257
protein
3g
carbs
29g
fat
15g
saturates
7g
fibre
1g
sugar
15g
salt
0.19g

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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Method

  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.

Recipe from Good Food magazine, July 2008

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Comments

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emily62's picture

I used ground almonds, more readily available than hazelnuts, omitted the sugar in the pastry and made one big crumble pie. For the fruit I used blackcurrant jam with apple & blueberries. It turned out great....

baker231's picture
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I have made these pies twice now and everybody loves them!!! I substituted raspberry jam for cherry jam the second time I made them and they turned out great :)

greenwich44's picture

The cases are from Willow and Stone-I think they are £1.75 each but check on their website. I bought them and they are lovely.

freya99's picture

I remember reading in the magazine that the little cake cases had been in Mary Cadogans family for years. They did mention a similar supplier but cant remember details. Perhaps if you email Good Food, they would be able to tell you

bluthnerbeth's picture

These look delicious but I am more interested in the little ceramic cases they are in! Does anyone know where you can buy these or something similar?!

maybe_my_all's picture
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I made these as part of my coursework at school, and the teachers loved them! They came out very well.

littleegg's picture
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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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