1/2 kg Jerte cherries
200 g sugar
200 g butter
125 g sugar
200 g sablé dough or cooled puff pastry

Clean the cherries, drain and bone. Put the butter in 4 individual moulds or in a 26 cm diametre one. When it starts foaming, add the sugar and stir until getting a light caramel. Put the cherry on. Pull the dough with a rolling pin until getting a diametre 2 cm bigger than the moulds and cover the fruit folding the ledge inwards, between the fruit and the mould. Cook in the oven at 175°C for about 20-30 minutes or until well-cooked and brown.
Remove from the oven and, still hot, upset the moulds on the dishes. Caramel can be melted and carefully poured among the cherries.
The fruit can be painted with some cherry jam and Jerte cherry brandy, cooked for 5 minutes.