(Cherry tart - Authentic Italian recipes)

g (1 1/2 lb) rich shortcrust pastry
600 g (1lb 5 1/2 oz) firm, ripe cherries
8 vanilla wafers, chopped
50 g (1 3/4 oz) cherry jelly

Time:
preparation: 30 minutes
cooking: 30 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Preheat oven to 180 °C (350 °F). Meanwhile butter a baking tin or dish. Roll 400 g (14 oz) shortcrust pastry out to a thickness of 1/2 in.
Line the baking tin with the shortcrust pastry and sprinkle the chopped wafers over.
Fill up with cherries, washed and dried with absorbent kitchen paper (if you want, you can remove the stone from them).
Brush the fruits with jelly. Create some decorations with the rest of shortcrust pastry, according to your fancy; arrange them on the surface.
Bake for about 30 minutes.