Picota cherries tart tatin

Try this sweet and comforting Picota cherry based dessert!

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Step 1

Wash and pit the Picota cherries. Preheat the oven at 140 degrees Celsius with the fan on if your oven has it, or 160 degrees for non-fan ovens

Step 2

Roll the puff pastry and pierce with a fork throughout to prevent it from puffing. With the help of the tatin or a plate the same size, cut out a perfect circle

Step 3

Place a 26cm tatin (or flame and oven proof pan) over a medium heat. Add the sugar and let it melt into a caramel. Add the butter and mix together before adding the cherries. Do no stir at all. Bring the heat down to low and cook for 5 minutes. Sprinkle with the cinnamon powder and drizzle the vinegar evenly throughout the pan

Step 4

Place the pastry over the top of the pan and tuck in the edges just slightly. Place it in the oven and let it cook for 1 hour

Step 5

Remove from the oven and with the help of a cloth, flip it into the serving plate

Step 6

Serve with clotted cream or vanilla ice cream, enjoy!