Short pastry basket with cherries and whipped cream

June for me is the month of cherries… I can’t spend June without eating them!

Once I was reading on the Internet how to present cherries on the table:

– in an informal dinner, just washing the cherries and putting them in the middle of the table;

– in a more formal dinner, stoning all the fruits and serving them in individual small cups. What a job! And if it’s to do, why don’t try something a bit different, to please our guests?

That’s it. (I hadn’t a formal dinner, but) I make short pastry cups to fill with stoned cherries.

Here the ingredients:

– 1 egg

– butter

– flour

– sugar

– lemon zest

– cherries

– single cream

To make the shortcrust pastry, I didn’t measure the ingredients: I put butter, sugar, 1 egg and flour, but you can follow a short pastry recipe (and it’s better!). Put the pastry in the fridge for half an hour.

Stone some cherries, and let them half an hour in a cup with a bit of sugar and lemon zest. Heat the oven at 180°C.

Then, roll out the pastry. Spread butter and flour in small moulds/cups suitable for oven, put the pastry into them and cook in the oven for about 20 minutes (until the edges starts to become golden).

When ready, let them cool down and whip the cream (add a bit of sugar when the cream is getting hard).

Fill the short pastry basket with the cherries and complete this dessert with the whipped cream.

Fantastic! One wasn’t enough for me!



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