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By
Pastry Chef Jane Gibson
Makes 4 servings.
The Cherry Filling
1 lb. red tart pie cherries, frozen
½ cup sugar
2 tablespoons unsalted butter
Pinch of salt
1½ tablespoons cornstarch
½ teaspoon cinnamon
Shot of Brandy
Note: You can use cherries in their frozen state.
In a non-reactive small saucepan over medium-high heat. add cherries and sugar and bring to a boil. Add butter and salt. Combine cinnamon, cornstarch and brandy in a separate small bowl and stir. Add to cherry mixture and cook until thick – one to two minutes. Remove from heat.
Pasta Frolla (Italian-style Shortbread)
3½ sticks unsalted butter
1½ cups powdered sugar
1½ tablespoons honey
1 egg
1 egg yolk
Seeds from one vanilla bean
Zest of one lemon
2½ cups flour
Pinch of salt
½ teaspoon baking powder
In a large mixing bowl, cream butter and sugar. Add honey and then eggs. Cream until smooth. Add vanilla seeds and lemon zest and mix well. In a separate bowl combine flour, salt and baking powder. Add dry ingredients to butter mixture and mix until it all comes together. This will make more than you need for the cobbler so it’s a great time to make cookies!
Pour cherry mixture into a 1-quart casserole dish. Top it with pasta frolla dough. At Salty’s restaurant we just pinch off marble-size pieces of dough and put on top of cherries. It’s okay to have a few gaps. Bake at 350 degrees for 25 to 30 minutes or until the top is golden brown and cherries are bubbly.
