- Makes 6
- 25 mins to prepare and, 25 mins to cook, 10 mins to cool
- 540 calories/serving
- 1 tbsp plain flour, plus extra for dusting
- 500g block shortcrust pastry
- One medium egg, beaten.
- Three thyme sprigs leave picked
- 250g cherries, stoned
- 2 tbsp light brown sugar
- 75g white chocolate, chopped
- 60g pistachios, roughly chopped
- 1 tsp icing sugar
- crème fraîche or ice cream, to serve (optional)
- Preheat the oven to gas 6, 200°C, and fan 180°C.
- Line 2 baking sheets with nonstick baking paper. Dust your work surface with flour, then roll the pastry into a large rectangle roughly the thickness of a 20p coin.
- Cut out 6 x 16cm-wide circles and place them on the baking sheets (you may need to reroll the pastry); brush with egg and scatter with thyme.
- Mix the cherries, 1 tbsp brown sugar, flour, chocolate, and pistachios in a bowl.
- Spoon the mix onto the center of the pastry and fold in the edges to cover the edges of the filling.
- Brush with egg; scatter over the remaining brown sugar. Chill for 15 mins.
- Bake for 25 mins until golden. Cool for 10 mins, then dust with icing sugar and serve with crème fraîche or ice cream, if you like.
To make this recipe cheaper, you can use frozen or drained tinned cherries instead of fresh ones.