Cherry pie (3)
Instructions
Roll out the pastry into 1 disc and line a cake tin with 24-in diameter 26 cm greased; and poke the dough on the bottom.
Lay the biscuits, cut in half lengthwise, the tart, doing 1 uniform layer, then place over the pitted cherries by soaking with the open part down and sprinkle with sugar.
Bake at 190 degrees for 40 minutes.
Dissolve gelatin and pour it on the tart.
Ingredients and dosing for 6 persons
- 1 pack of frozen shortcrust pastry
- 1 jar of strawberry jelly
- 1000 g of ripe cherries
- 100 g of biscuits savoiardi
- 1 walnut butter
- Little of sugar