Shortcrust pastry tartlets with cherries

Votes: 1

Time: 55 min.
Complexity: easily
Quantity: 12 mini pies

This dessert combines the unrivaled flavor of cherry pie with the convenient size of a cake. It's perfect for a picnic, for example. These mini pies are decorated with a lattice pattern on top, just like the classic full-size version. Remarkably, a small amount of juice from the filling oozes out during baking, creating a delicious cherry caramel around the crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pies

2.5 cups premium flour
1/2 tsp fine salt
1/2 cup cold butter
1/2 cup margarine
2 tablespoons freshly squeezed lemon juice
1/4 cup ice water

Cherry filling

6 cups pitted cherries
1.5 cups of sugar
1/4 tsp ground cinnamon
4.5 tbsp cornstarch
1 egg mixed with 2 tbsp (25 ml) cold water, for greasing
Sugar and cinnamon for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortcrust pastry, premium flour, lemon juice, starch, cinnamon, cherry

Cooking the dish according to the recipe:

To prepare the cake baseCombine flour and salt. Stir in butter and margarine, and cut the dough until it has a coarse, crumbly texture.
Add lemon juice and water. Mix for no longer than necessary to form a dough. Form it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

To prepare the fillingBring the cherry, sugar, and cinnamon mixture to a simmer. Cook for 15 minutes, stirring frequently. Whisk the cornstarch with 1/4 cup cold water and stir into the cherry mixture.
Cook until the mixture thickens. Then remove from heat and let cool.
For a standard piePreheat oven to 200°C. Cut the dough in half. Roll one half out on a lightly floured surface into a circle large enough to fill a 23cm diameter pan.
Line a pie pan with dough and trim the edges. Place the cherries inside. Roll out the remaining dough to fit on top. Cut a 2.5 cm hole in the center of the pie.
Brush the pie with egg wash and sprinkle with cinnamon sugar. Place on a baking sheet and bake for 15 minutes.
Reduce the oven temperature to 190°C (375°F) and continue baking until the crust is a rich golden brown. Cool the pie for an hour before slicing.
For individual mini piesRoll out two-thirds of the dough and cut out 12 circles to line standard muffin tins. Fill with cherry filling.
Roll out the remaining dough and cut it into 1 cm-thick strips. On a lightly floured surface, trace a lattice pattern with the strips. Then, cut out 12 6 cm-diameter circles from the resulting lattice. Using a spatula, carefully place the lattice tops over the mini pie filling, gently pressing the edges into place.
Brush with egg wash, sprinkle with sugar and bake for 5 minutes at 190°C, then for about 25 minutes at 175°C.