Boats with cherry jam

Sift the flour and arrange on pastry Board, fountain place in downtown previously softened butter, sugar and salt; knead everything together a little at a time a few tablespoons of lukewarm water.

Knead the dough with your fingertips, rather quickly in order to avoid that it becomes elastic.

Formed into a ball, wrap it in a towel and let it rest in the refrigerator for 2-3 hours.

Roll out the pastry until you get a sheet of half a centimetre.

Grease the molds with butter and dough doing foderateli join the pastry at the bottom and walls.

Prick with a fork on the bottom of the dough, lay a cutout of greaseproof paper or aluminium foil to cover the entire surface of the bottom, and placed in the recess of the boat a little dried beans: these, slightly pressed, will maintain the shape of the boat during cooking.

Bake in the oven (about 230 degrees) until the boats have reached quite a golden color; Let them cool down before you remove the paper and beans and sformatele.

Diluted slightly by jam in a water bath, with a few tablespoons of water and stir continuously with a wooden spoon; stuffed then boats.