Picota cherries tart tatin

INGREDIENTS

500g Picota cherries

150g caster sugar

50g butter

1 pinch cinnamon powder

20ml apple cider vinegar

1 sheet of puff pastry

Preparation

1. Wash and pit the Picota cherries. Preheat the oven at 140 degrees Celsius with the fan on if your oven has it.
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 samesize as the tatincut out a perfect circle.
3. Place a tatin (or a flame and oven proof pan) overmedium heat. Add the sugar and let it melt into a caramel. Add the butter and mix together before adding the cherries. Do not 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.
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.
5. Remove from the oven and with the help of a cloth, flip it into the serving plate.
6. Serve with clotted cream or vanilla ice cream,