• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Short crust pastry:
  • 125gm butter
  • 125gm wholemeal flour
  • 123gm white flour
  • pinch of salt
  • iced water (2 or 3 tsp)
  • Filling:
  • 1kg fresh cherries
  • 1 jar cherry jam


  1. Put the butter and the flour in a mixing bowl.
  2. Dredge the mixture until texture turns ‘sandy´.
  3. Add a pinch of salt.
  4. Add in the iced water and mix to a dough.
  5. Set aside for about 15 minutes in a refrigerator.
  6. Roll the pastry out to about ¼-inch thick.
  7. Using a flan tin with a detachable bottom, line the flan tin.
  8. Mould the inside of the pastry with kitchen foil. This will prop up the sides of the flan.
  9. Place in a heated oven to bake for about 25 to 30 minutes at about 170 degrees Celsius.
  10. When the pastry is cooked and cooled, remove the foil. (This process is called cooking a flan blind – just the pastry with no filling in the flan).
  11. Line the bottom of the flan with about half the bottle of jam.
  12. Cover the top of the jam with the stoned cherries.
  13. In a saucepan, heat up the remainder of the jam with a little water.
  14. Strain the jam to remove any sediment and spoon the smooth jelly over the cherries.
  15. It is necessary to line the flan with the jam at the bottom and the jelly over the fruits, to hold the fruits.
  16. Serve with fresh cream.
User Type: anonymous web
Campaign ID: 2
Cxense type: free

You may also like

Leave a Reply

Your email address will not be published.