method
My heart sinks at the thought of throwing anything away so I'll just grab a little oven proof dish (small cake tin etc.) and a tin of fruit, black cherries, in this case, which make a dazzlingly beautiful tart that is good to finish off many a meal. Just make sure the cherries have no stones in them!
- Roll your pastry into a disc about 3 - 4mm thick
- Grease your dish with butter
- Lay the pastry onto the dish
- Ease the pastry into the edge of the dish
- Prick the bottom all over with a fork
- Sprinkle a pinch of sugar over the base
- Line with baking paper
- Fill with uncooked rice or baking beans
- Pop in the oven for 10 mins
- Take out of the oven, remove paper & rice
- Pop back in the oven for another 10 mins
- Meanwhile, make some strips of pastry to make a lattice
- Take the base out of the oven
- Trim the edge of the pastry with a sharp knife
- Tip in the black cherries, juice & all
- Brush some egg wash around the edge of the base
- Decorate the top with strips of pastry
- Brush some egg over the lattice work
- Sprinkle a pinch of sugar over the top
- Pop back in the oven for about 30 mins*
*the cherries should be bubbling & pastry be golden brown
Serve with a dollop of double cream!