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Cherry crumble pies

Cherry crumble pies

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(3 ratings)

Prep: 30 mins Cook: 30 mins

Easy

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

  • Easily doubled
  • Vegetarian

Nutrition: per serving

  • kcal257
  • fat15g
  • saturates7g
  • carbs29g
  • sugars15g
  • fibre1g
  • protein3g
  • salt0.19g
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Ingredients

For the pastry and topping

  • 200g plain flour
  • 50g ground hazelnut

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 140g cold butter, cubed

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g caster sugar

For the filling

  • 3 tbsp raspberry jam or bramble jelly
  • 500g cherry, stoned

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 50g hazelnut, roughly chopped

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 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.

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Comments, questions and tips

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Comments (7)

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
5

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
5

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

littleegg's picture
5

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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