13th July 2015
Serves: 8
- 450g Ready-made shortcrust pastry
- 450g Fresh Picota cherries, washed with stones removed
- 3 Apples, peeled, cored and cut into slices
- 1 Tub of clotted cream
- 2 tbsp caster sugar
- Raspberry Coulis
Preparation method
1. Pre heat the oven to gas mark 4/ 180 ?C.
2. Grease each individual section of your pastry tin.
3. Lightly flour a work surface and roll out the pastry until it’s approximately 2 mm thick.
4. Cut out the pastry cases using a pastry cutter and lay in the pastry tin.
5. Place into the oven for 30 minutes until golden brown.
6. Place the apples, Picota cherries and caster sugar in a saucepan over a low heat for 5 minutes until they just begin to soften.
7. Put a spoonful of clotted cream into the bottom of each of the pastry case.
8. Lay the fruit on top of the cream and the pour raspberry coulis over the fruit.
Main ingredients
Fruit