Ingredients

• 1 Jus-Rol™ Sweet Shortcrust Pastry Block
• 2 Eggs, 1x beaten and 1x whole
• 4 tbsp Cherry jam
• 60g Butter, softened
• 60g Caster sugar
• 60g Ground almonds
• 1tbsp Flour
• 16 Fresh cherries, de-stoned (plus extra for decoration)
• 200ml Double cream
• Icing sugar for dusting

Equipment required

• Rolling Pin
• Baking paper
• Sharp knife
• 4 x 10cm fluted tart tin
• Baking Beans
• Food processor
• Electric Mixer
• Whisk

Techniques Used

• How to Roll Shortcrust Pastry
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  How to Roll Shortcrust Pastry

  

  1. For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
  2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
  3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
  4. Then turn the dough a quarter turn.
  5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
  6. When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
  7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.