Cherry Rosettes


makes 12
1 X 375 g (13 oz) can red cherries in syrup
22 tbsp (25 g) 1 oz lump sugar
1 tsp (5 ml) arrowroot
2 tsp (10 ml) lemon juice
drop of red food colouring
125 ml (4 fl oz) double cream (heavy cream)

for the short crust pastry

3/4 cup (100 g) 4 oz plain flour (All purpose)
1.25 ml (1/4 tsp) salt
1/2 stick (4 Tbsp) 2 oz (50 g) margarine (or half butter, half lard)
flour for rolling out


1. Set the oven at 200°c (400°f) gas 6.

2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs. Add enough cold water to make a stiff dough. Press the dough together with your fingertips.

3. Roll out the pastry on a lightly floured surface and use to line twelve 7.5 cm (3 inch) patty tins or boat shaped moulds.

4. Bake the tartlets blind for 10 minutes.

5. Drain and stone the cherries, reserving the syrup in a measuring jug. Make it up to 125 ml (4 fl oz) with water, if necessary.

6. Put a layer of cherries in each pastry case.

7. Pour the cherry syrup mixture into a saucepan, add the sugar and bring to the boil. Boil for 5 minutes.

8. Meanwhile mix the arrowroot to a paste with the lemon juice in a cup.

9. Add to the syrup, stirring all the time, and bring to the boil.

10. Add a little red food colouring. Cool the glaze slightly, then pour a little over the cherries in each tartlet. Leave to set.

11. In a bowl, whip the cream until stiff. Put it in a piping bag fitted with a 1 cm (1/2 inch) nozzle and pipe a large rosette on each tartlet.

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