Fruits Vegetables
es en ca
Time required:2 hServings:For 8 servings
300 g Jerte cherries
1/2 kg frozen puff pastry
2 tablespoons Jerte cherry brandy
1/2 l milk
3 yolks
6 tablespoons sugar
2 full tablespoons corn flour
1 lemon skin
50 g minced almonds
Whipped egg batido for painting the puff pastry
Clean, dry and bone the cherries. Put in a bowl and sprinkle with Jerte cherry brandy. Boil the milk with the lemon skin. Mix the yolks, the sugar and the corn flour in a bowl. Pour on the boiling milk, mix well and simmer until the cream thickens. Put in a bowl and leave to cool stirring sometimes. Spread half of the puff pastry forming a rectangle. Cover with half of the cold cream, leaving a 1 cm frame. Drain the cherries, put on the cream and cover with the rest of the cream. Cover with another puff pastry sheet, wet the edges of both doughs and press lightly so that they get sticked. Pierce the surface with a fork, paint with egg and sprinkle the minced almonds. Cook in the oven, preheated to 180ºC, for about 1 hour. Serve warm, sprinkled with icing-sugar.

Author:Consejo Regulador de la Cereza de la Denominación de Origen Cereza del Jerte

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