cherries Archives

Berry recipes

Crispy duck pancakes with cherry-and fennel chutney

30 minutes

Duck recipes

Whole Roast duck with cherry, cinnamon and nutmeg sauce

1 hour, 10 minutes

White chocolate mousse with fresh cherries

5 minutes

Pork and ginger wontons with cherry dipping sauce

15 minutes

Christmas dessert

Summer berry Campari with salmon ceviche

Soft goats cheese with coconut and cherries

Berry recipes

Berry-burst pies

30 minutes

Berry-burst pies

Serves 6

Difficulty Easy

Prep Time 40 minutes

Cooking Time 30 minutes

Ingredients

250 g cake flour
270 g caster sugar
120 g butter, softened
4 free-range egg yolks
Raw beans, for blind baking
120 g ripe cherries, fresh or frozen
120 g ripe blackberries, fresh or frozen
120 g ripe raspberries, fresh or frozen

Method

Preheat the oven to 180°C.
To make the pastry: Sift the flour onto a lightly floured surface, then make a well in the middle of it and add 120 g caster sugar, pushing it to the sides of the well.
Add the chopped butter and the egg yolks to the middle of the well, then, using your fingertips, gently combine the mixture to form a smooth dough. Knead until just combined, then wrap in clingfilm and chill for 30 minutes.
Roll out to a thickness of 3 mm, then cut out discs to line the holes of a greased muffin tray. Add a few beans to each "cup" and bake blind for 10 minutes, then remove the beans and bake for a further 5 minutes, or until light and golden.
Remove from the oven and leave to cool slightly before removing the tart case from the tin.
To make the filling: Add the berries to three separate pans and divide the remaining caster sugar evenly between them.
Place all three pans over a medium to low heat and bruise the berries until just bursting and the juices bleed. Spoon into the tart cases and drizzle over any excess juices.

Cook’s note: Using cookie cutters, create a series of pastry letters, then bake on a greased tray until golden. Use to top the pies for serving.

TASTE’s take:
A sweet-tart berry filling to soak up the most delicate butter pastry.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Caramelised chocolate crepes with cherry syrup

Cherry-and-blueberry relish

Fruit-and-nut biscotti

Crispy duck pancakes with cherry-and fennel chutney

Whole Roast duck with cherry, cinnamon and nutmeg sauce

White chocolate mousse with fresh cherries

Pork and ginger wontons with cherry dipping sauce

Sherry trifle

Baked cherry custard

Summer berry Campari with salmon ceviche

Soft goats cheese with coconut and cherries

Berry-burst pies

Berry-burst pies

Ingredients

Method