Preparation time: 20 minutes
(Time needed to let dough stand in refrigerator is apart)
Cooking time: 24-25 min.
4 servings
BLACK
CHERRIES TART
Ingredients
200 gr. Plain flour
25 gr. granulated sugar
1 teaspoon baking powder
80 gr. butter or margarine
1 yolk of egg
a little white wine
1 lemon
breadcrumbs
1 black cherries jam pot
salt
Preparation
1. Sieve the flour and baking powder on to
a pastry board, add a pinch of salt and sugar.
Stir ingredients all together and create a well
in the centre.
2. In a cup put the yolk of egg, beat it ligh-
tly, add a teaspoon of wine and the grated
rind of half a lemon, that must be properly
washed.
3. Add to flour the softened butter (or mar-
garine) in small pieces and mix everything
together; then combine the content of the cup
and mix carefully all the ingredients, knea-
ding with some drops of wine (or lemon jui-
ce). Wrap up the loaf of dough in a grease
proof-water sheet and put it in refrigerator
until it s time to use it (not less than 1 hour).
4. Butter the larger baking-dish, dust it with
a little grated bread and shake it to let the
excess go down. Take the dough out form the
refrigerator and spread it with the
rolling-pin in order to obtain a disk large
enough to cover the baking-dish. Carefully
trim paste on borders and lightly pinch it,
then cover with the jam being careful to
obtain a smooth level on surface.
5. Cook for 24-25 minutes till it looks gol-
den. Let the tart cool before serving.
NOTE: Tart is a cake that best suits different
garnishes: fruit, jam or cream (custard).
Preparation time: 30 min.
Cooking time: 14 min + 5 min oven off
4-6 servings
PINEAPPLE PIE
Ingredients
500 gr. sliced pineapple in syrup
75 gr. Self raising flour
75 gr. cornflour
100 gr. granulated sugar
50 gr. butter
2 eggs
1 lemon with a nice peel
1 tsp of baking powder
125 gr. glace cherries
Vanilla essence
little milk
salt
Preparation
1. Drain pineapple slices and put them on a
towel. Butter a 24 cm. diameter cake pan,
and dust it with a tablespoon of sugar.
2. Work the remaining butter with a spoon
until creamy. Add carefully: yolks, remaining
