Mini Covered Cherry Tarts
These yummy mini tarts are a good source of antioxidants thanks to the cherries.
If you like, you can replace the cherries with the fruit of your choice. Blackberries or strawberries are a great choice.
Roll half the pastry out on a lightly floured surface to roughly 1/2-inch thick.
Cut 4 rounds of pastry that will line the base and sides of the molds of a cupcake tin; roughly 4" in diameter. Line 4 molds of a cupcake tin with the pastry and trim any excess, overhanging pastry.
Prick the base of the pastry and chill for 15 minutes. Pre-heat the oven to 180°C | 350°F.
Roll the other half of pastry out on a lightly floured surface to roughly 1/2-inch thick and cut rounds roughly 2-inch in diameter; these will be the lids for the pies. Prick the pastry lids a few times with a fork.
Remove the chilled pastry from the fridge and spoon the drained cherries into them. Wet the rims of the pastry in the molds with a little water.
Remove from the oven once glazed and leave to cool in the mold for 5 minutes before turning out and serving.