We are a greedy family when it comes to cherries. We usually eat them straight off the stalk and we have a compulsory afternoon where we stand on the bank of our aunty's house and spit the stones out over the side with our cousins. We like to serve these little tarts when guests arrive unexpectedly for dinner. We always have some shortcrust pastry sheets in the freezer so it is an easy dessert to whip up. They are delicious served warm with a big scoop of icecream.
|1 sheet||Sweet shortcrust pastry|
|½ cup||Cherry jam, plum jam can be used instead|
|40||Cherries, pitted and halved (Main)|
|1 serving||Icing sugar, to dust|
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- Heat the oven to 170C.
- Measure 4 x 12cm circles of the pastry. Lightly trace a 3cm border on the pastry.
- Line a baking tray with baking paper and place the pastries on.
- Spread the jam evenly between the four circles, leaving the border clear of any jam. Pile the cherries into the middle of the pastry.
- Carefully pull up the edges and gently push in towards the cherries to create the sides of the tart.
- Bake for 35 minutes or until the pastry has slightly browned and is golden all over. Dust with icing sugar to serve.