Boats with cherry jam
Instructions
Sift the flour and arrange on pastry Board, fountain place in downtown previously softened butter, sugar and salt; knead everything together a little at a time a few tablespoons of lukewarm water.
Knead the dough with your fingertips, rather quickly in order to avoid that it becomes elastic.
Formed into a ball, wrap it in a towel and let it rest in the refrigerator for 2-3 hours.
Roll out the pastry until you get a sheet of half a centimetre.
Grease the molds with butter and dough doing foderateli join the pastry at the bottom and walls.
Prick with a fork on the bottom of the dough, lay a cutout of greaseproof paper or aluminium foil to cover the entire surface of the bottom, and placed in the recess of the boat a little dried beans: these, slightly pressed, will maintain the shape of the boat during cooking.
Bake in the oven (about 230 degrees) until the boats have reached quite a golden color; Let them cool down before you remove the paper and beans and sformatele.
Diluted slightly by jam in a water bath, with a few tablespoons of water and stir continuously with a wooden spoon; stuffed then boats.
Ingredients and dosing for 4 persons
- For the pasta brisée:
- 150 g of white flour
- 1 tablespoon of sugar
- 80 g of sugar
- Salt
- For the filling:
- 150 g of cherry jam