Pistachio tartlet with cherries

Ingredients

For 1 serving

• All-purpose flour20 g
• Pistachios8 g
• Butter5 g
• Sugar8 g
• Eggs10 g
• Cherries60 g

Contains: gluten, lactose, nuts, eggs,

In season: May – July

Method

1. Finely chop the pistachios in a food processor, in short pulses so they don't turn into an oily paste.
2. In a bowl mix the plain flour, pistachios and sugar, add the cold butter in small cubes and rub in with your fingertips until sandy, then add the egg and knead quickly; wrap the pastry in cling film and rest it in the fridge for 15 minutes.
3. Meanwhile preheat a conventional oven to 180 °C; wash the cherries, remove the stalks, halve them and take out the stones.
4. Roll out the pastry between two sheets of baking paper to about 4 mm thick, line a tartlet tin and prick the base.
5. Arrange the cherries on the pastry cut side up, packed closely together.
6. Bake for 20–22 minutes, until the pastry is golden at the edges and the cherries release their juice; let it cool in the tin before turning it out.