Ingredients (Serves 6)
- 150 g flour
- 75 g butter
- 1 pinch salt
- 1/4 glass of water
- 250 g cottage cheese
- 50 g fresh cream
- 50 g caster sugar
- 750 g cherries
- 50 g butter
- 4 or 6 tablespoons caster sugar
Instructions
Cooking time: 20 minutes
Difficulty: 2
- Prepare the shortcrust pastry: Coarsely mix the butter, cut into small pieces, into the flour. Add salt and water to form a soft but not sticky dough. Let it rest for 30 minutes, then roll out and line a high-sided pie pan. Prick the bottom with a fork and bake for 20 minutes in a hot oven (240°C).
- Wash, stem, and pit the cherries. Melt the butter in a sauté pan, add the cherries, and sprinkle with sugar (adjust based on fruit acidity). Cook into a compote, allowing it to caramelize slightly. Let cool.
- Beat the cottage cheese with sugar until very creamy. In a separate bowl, whip the fresh cream and gently fold it into the cheese mixture.
- Fill the cooled baked pie crust with the creamy mixture. Arrange the cherries on top and serve immediately.
Source: Les Bons Desserts by Baudoin
