Cherry crumble pies

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

Recipe uploaded by

Mary Cadogan

3 ratings 5

Recipe by Mary Cadogan

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 30 mins

Cook 30 mins

Vegetarian

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.
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.
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, sugar 15g, salt 0.19 g

Recipe from Good Food magazine, July 2008.

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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Amy

10 August 2010

Amy rated and commented on this recipe

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

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bluthner1*beth

09 January 2011

bluthner1*beth commented on this recipe

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?!

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Clare

13 January 2011

Clare commented on this recipe

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

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Paula

15 July 2011

Paula commented on this recipe

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

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Baker231

26 February 2012

Baker231 rated and commented on this recipe

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 :)

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Emily62

26 December 2012

Emily62 commented on this recipe

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....

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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, sugar 15g, salt 0.19 g

Your binder

Here are three other great reasons why to sign up:

You get an online binder, where you can store all your favourite recipes and create menus.
You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

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FOR THE PASTRY AND TOPPING

FOR THE FILLING

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FOR THE FILLING

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