Cherries are the filling for one of Sophie's favourite pastries -- pasticciottone.
Ingredients
For the pastry:
For the crema pasticcera:
Optional:
Method
- First make the pastry: mix flour and salt. Rub in the butter and lard, if using, until the mixture resembles fine breadcrumbs. Add the sugar, egg yolks, vanilla, lemon zest and 1 tablespoon of icy cold water. Cut them into the mixture with a knife, then use your hands to bring the pastry together, kneading briefly to smooth out. If it is still crumbly add a little more water. Roll 2/3 of the dough into a ball, flatten into a thick disc, wrap in a beeswax cloth or clingfilm and chill for at least half an hour. Repeat with the remaining dough.
- Now the crema pasticcera. Heat the milk with the lemon zest until it is steaming and very nearly boiling. Meanwhile, whisk the egg yolks with the sugar, then whisk in the flour. Pour in the hot milk, whisking constantly. Rinse out the pan. Return the custard mixture to the clean pan and place over a medium heat. Bring up to the boil, stirring constantly, scraping the base and sides of the pan as the mixture thickens. Once the mixture is hot enough to burble big bubbles, cook for a minute more, whisking constantly. Draw off the heat and stir in the lemon juice. Leave to cool, whisking occasionally.
- Pre-heat the oven to 180C/160F/Gas 4. Grease a 23-24cm cake tin. Roll two thirds of the pastry out on a lightly floured surface, to a thickness of just under ½ cm. Press them into the tin – don’t despair if the pasty rips, just patch it up as best you can. Fill with crema pasticcera, and then dot cherries around, pressing them in lightly. Roll the remaining pastry out to form a circle the same size as the cake tin. Lay over the cherries and crema. Roll the pastry edges together to seal.
- Brush with lightly beaten egg white, then bake for 30 minutes or so until pleasingly browned. Serve warm or cold.
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