Sweet cherries
Instructions
Remove the butter from the refrigerator and allow to soften.
Prepare the dough: in a bowl, mix sugar, whole egg, egg yolk, a pinch of salt, grated rind of half a lemon and stir until the mixture becomes light and fluffy.
Slowly add 150 g of butter and then, setacciandola, flour.
When the mixture is blended upside down while holding on the countertop and potato with your hands.
Make a ball and let rest in a cool place for half an hour.
Prepare the custard: in a saucepan, boil the milk with the vanilla.
In a bowl mix the egg yolks along with 50 g of sugar, add the sieved flour and diluted with milk poured hot flush after removing the vanilla.
Pour the cream into a saucepan, put on the heat and, stirring, let it thicken at low heat.
Withdrawn when the boil begins.
Put the butter on the surface and spread it with the blade of a knife, to avoid the skin.
Let cool.
Prepared compost: pitted cherries, raccoglietele in a casserole, sprinkle with the remaining sugar and, over low heat, bring proseguendola cooking for 10 minutes at the beginning of the boil.
Grease a mould, foderatelo with 2/3 of the dough making it go back on board.
Pour in the custard and spread the cherry compote.
Roll out the dough disk and place over filling.
Seal the edges well.
Brush the surface of the dough with the egg yolk, rigatela with the prongs of a fork and bucatela with the tip of the knife.
Bake in preheated oven at 200 degrees for 45 minutes.
Let cool in the mould and put.
Accompanying wines: Recioto Della Valpolicella "DOC" sparkling wine, Vernaccia Di Serrapetrona "sweet" DOC, Cherry Distillate.
