Cherry Crumble Pies Recipe

Ingredients

FOR THE PASTRY AND TOPPING

200g plain flour

50g ground hazelnuts

140g cold butter , cubed

50g caster sugar

FOR THE FILLING3 tbsp raspberry jam or bramble jelly

500g cherries , stoned

50g hazelnuts , roughly chopped

2 tbsp demerara sugar

Method

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.

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.

Cooks Comments and Tips

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