200g plain flour
50g ground hazelnuts
140g butter, cubed (or alternative)
50g caster sugar
For the filling
3 tbsp no added sugar raspberry jam
500g frozen cherries, stoned
50g hazelnuts, roughly chopped
2 tbsp demerara sugar
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 in the fridge for 20 mins)
Roll out the dough and cut 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. Place each round into 12 holes of a muffin tin or alternatively, roll out the dough & cut around the base of a large pie tin & then line the bottom with the dough to create one big pie.
Place the jam into a saucepan & heat gently 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 around the edges using a palette knife. Serve warm or cold.
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