Apple & Picota Cherry Tart

(Serves: 8)

Ready made short crust pastry, approx 450g

450g Fresh Picota cherries, washed with stones removed

3 Apples, peeled, cored and cut into slices

1 Tub of clotted cream

2 tbsp caster sugar

Raspberry Coulis

Method

1. Pre heat the oven to gas mark 4/ 180 °C
2. Grease each individual section of your patty tin
3. Lightly flour a work surface and roll out the pastry until it’s approx 2 mm thick
4. Cut out the pastry cases using a pastry cutter and lay in the patty tin
5. Place into the oven for 30 minutes until golden brown
6. Place the apples and Picota cherries caster sugar in a saucepan over a low heat for 5 minutes until they just begin to soften.
7. Put a spoonful of clotted cream into the bottom of each of the pastry case
8. Lay the fruit on top of the cream and the pour raspberry coulis over the fruit