A pie is the most classic tidbit for afternoon breaks or for breakfast to splash into your cappuccino. There are plenty of different recipes all along the country. Not to mention the large variety of possible toppings: there are fancy one, like nutella, ricotta, or egg cream, but we still love it most with jam, especially if freshly made with seasonal fruits. And now it's time for cherries!!!
INGREDIENTS (8 serves)
400 g of flour
175 (125 + 50) g of sugar
125 g + 1 spoon of butter
½ bag of baking powder
1 pinch of salt
400 g of cherries
For the cherry jam, cleanse the cherries and remove stones and rotten spots. Place 1 spoon of butter in a frying pan and heat up on slow fire. Add the cherries and 40/50 g of sugar (according to taste). Let it cook for about 10/15 minutes.
Knead the flour and 125 g of sugar with softened butter. Wipe the eggs till well creamy and add them to the dough. Mix the baking powder and a pinch of salt. Knead till it gets soft but not sticky. Don’t overdo it. Cover it to avoid drying and let it rest for 30 minutes.
Divide the dough into 2 parts, the small one being half as much as the other. Flat the bigger part of the dough over a baking paper till it gets 4 mm thick and place it into an aluminum tray. Spread the cherry jam on the surface. Use the remaining dough to decorate the cake by, for example, rolling it into rods and create the classic net or stripes. Bake at 180°C for about 30 minutes.
TIPS TO OTHER LONGITUDES
For a more homogeneous covering effect we take a mug of cherry jam and blend it to obtain a smooth gel with which we make a first layer, followed by the remaining jam.This dough is called pasta frolla (similar to the French pate sucree), a common base for many cookies. Obviously it works much the same with any other topping. Since the dough is quite sweet we proposed a relatively low amount of sugar in the jam. Sugar also contributes to preserve the jam, so if you plan to store some extra jars for later you better add a bit more sugar in it.