Picota cherries tart tatin
Photography by Costas Millas www.madebymrmillas.com
INGREDIENTS
500g Picota cherries
150g caster sugar
50g butter
1 pinch cinnamon powder
20ml apple cider vinegar
1 sheet of puff pastry
1 Wash and pit the Picota cherries. Preheat the oven at 140 degrees Celsius with the fan on if your oven has it.
2 Roll the puff pastry and pierce with a fork throughout to prevent it from puffing. With the help of the tatin or a plate the samesize as the tatincut out a perfect circle.
3 Place a tatin (or a flame and oven proof pan) overmedium heat. Add the sugar and let it melt into a caramel. Add the butter and mix together before adding the cherries. Do not stir at all. Bring the heat down to low and cook for 5 minutes. Sprinkle with the cinnamon powder and drizzle the vinegar evenly throughout the pan.
4 Place the pastry over the top of the pan and tuck in the edges just slightly. Place it in the oven and let it cook for 1 hour.
5 Remove from the oven and with the help of a cloth, flip it into the serving plate.
6 Serve with clotted cream or vanilla ice cream,
