Cherry Rhubarb Pies
For the dough, mix flour in a bowl with sugar and pour onto a work surface. Create a well in the center of flour mixture and add egg yolk and small pieces of butter to the well. Chop everything with a large knife until small crumbs form and then quickly knead into a smooth dough. Wrap in plastic wrap and let wrap for 30 minutes in a cold place.
For the filling, rinse cherries and remove pits. Rinse rhubarb, peel and cut into small pieces. Mix sugar and vanilla sugar together in a bowl. Mix approximately 40 grams (approximately 1 1/2 ounces) of sugar mixture with rhubarb and cherries.
Preheat the oven to 180°C (approximately 350°F). Grease 8 tart pans or ramekins about 8 cm (approximately 3 inch) diameter.
Remove approximately 1/3 of dough and place remaining dough in the refrigerator. Roll out dough on a floured work surface until about 3 mm (approximately 1/5 inch) thick. Cut circles slightly larger than the pans with a cookie cutter. Cut parchment paper into the size of the pans. Line pans pie dough circles forming an edge and cover with parchment paper. Place beans in pie crusts to add weight and bake in the preheated oven for about 15 minutes.
Remove from the oven and remove parchment paper and legumes.
Roll out remaining dough on a floured work surface and cut with a serrated pastry wheel into approximately 1 cm (approximately 1/2 inch) wide strips. Fill pie crusts with fruit and place pastry strips on top in a grid pattern. Bake in the oven for another 20 minutes until pastry is golden brown. Remove from the oven and let cool down on a wire rack. Sprinkle approximately 1 teaspoon of the remaining sugar over each pie and serve.