An unmistakable filled cake, which everyone loves and which allows you to use up the surplus of the harvest of cherries that you have frozen.
Number of persons : 8
List of ingredients
- 900 g frozen pitted black cherries (or a jar of jam)
- 2 rolls of shortcrust pastry
- 100 g whole sugar
- 3 tablespoons ground almonds
- 1 egg yolk
Preparation time: 15 minutes
Cooking time : 40 minutes
Preheat the oven to 170°C.
In a saucepan, pour the cherries and sugar.
Heat over low heat for a few minutes, stirring.
Drain the juice and roughly chop the cherries.
In a 30 cm diameter pie pan, spread a shortcrust pastry (with its baking paper).
Line the bottom with almond powder.
Pour the cherries on top, then cover with the second shortcrust pastry (without its paper).
Fold the edges of the two doughs inwards to close the cake, then seal the edges with a little water and pressing down.
Whisk the egg yolk with 1 tablespoon of water then brush the top of the cake.
Draw crosses with a fork and bake for about 40 minutes at 170°C.
Once cooled, serve the Basque cake slices on a plate.
Tips for a successful recipe
The recipe can be made with other frozen fruits (such as blueberries) or with fresh cherries previously stewed with a little water.
Thank you Isabelle CABRIT
Source: Au Jardin, conseils en jardinage by www.aujardin.info.
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