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Categories:Viewed: 80 - Published at: 5 years ago
Ingredients
- 1 refrigerated pie crust
- 4 tablespoons butter at room temperature
- 1/3 cup light brown sugar packed
- 1 egg
- 1 cup ground hazelnuts finely
- 2 tablespoons flour
- 15 ounces cherries drained
- custard to serve
Method
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Roll pie crust to an 11-inch round on a floured work surface. Cut out four 4 1/2-inch rounds. Place on prepared baking sheet. Refrigerate until ready to bake.
- Beat butter and sugar in a medium bowl with an electric mixer until pale and creamy. Mix in egg, then fold in ground hazelnuts and flour.
- Place 1/4 of the hazelnut mixture in the middle of each pastry round, leaving 3/4-inch border. Arrange cherries on top. Fold up the pastry so it encases but doesn't cover the filling.
- Bake for 15-20 mins or until the pastry is golden and the filling is firm. Serve drizzled with custard.
