Cooking with kids; Cherry tart or “crostata” if you feel like sounding posh!

We ate most of this with natural yoghurt for our dessert last night.

I can’t describe how gorgeous it is! Little man and I made it yesterday afternoon. The pastry is scrummy, buttery and crumbly. Delightfullness in a dish. Bringing forth an amusing mmmmm each time the spoon hits your lips.

We made some strawberry and apple turnovers too. Hubby doesn’t like cherries and we didn’t want to leave him out.

So how did we make them?

This amount is enough for two tarts. For the pastry;

12 oz  plain flour

1 tsp baking powder

pinch salt

6 oz butter

3 tbl sp sugar

To fill the tart;

a sprinkle of semolina

fruit for filling-whatever you have to hand

tbl sp sugar

Make pastry in the usual way-Sieve flour and salt into large dish with the baking powder.

Rub butter into flour. Get kids in there with their fingers they will love this job. (despite what people say about making pastry, I don’t think it really matters how rough you are with it at this stage. If you let it rest after making the dough it should work out just fine) Stir into this the 3 tbl sp sugar. Add enough cold water to bring the dough together (about 3-4 tbl sp). Place in plastic bag in fridge to rest for 30 mins.

Pre heat the oven to 220 deg C

Divide the pastry into two. Roll out one half (it’s a very short pastry because it’s all butter. Don’t worry about the cracks, just push them back together).

If you are cooking with children this is fun for them, try not to stress too much about what it’s going to look like. Go with it. Let them roll it onto the baking sheet or a piece of greaseproof paper if you are worried that you can’t pick it up. I think it’s an important stage of learing to cook that you praise the child for having a go rather than what the end product is going to look like.

crustata 001

Plug up any holes with a bit of pastry where little fingers have poked themselves. This is to prevent leakage during cooking!

Sprinkle some semolina in the bottom of the pie. (I use this in the base of all my pies to soak up some of the fruit juice in cooking. The base isn’t soggy then) Spoon the fruit onto the pastry. Pile it all into the middle, leaving about 1-2 inches all around the outside. Sprinkle the fruit with sugar.

crustata 002

Fold the outsides up around the fruit. Sprinkle the pastry part with sugar. Bake in the oven for about 20-25 mins.

crostata 7

You can use the other half of the dough to make another fruit tart or some fruit turnovers like we have. If you want to leave it until tomorrow you can leave it in the fridge but take it out 30 mins before you want to roll it out. You could freeze it for another time if you want to. Defrost in the fridge overnight.

Happy cooking all of you. x

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