Mini Covered Cherry Tarts

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Average: 5 (2 votes)
(2 votes)
Mini Covered Cherry Tarts
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Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
453
calories
Calories

Healthy, because

Even smarter

Nutritional values

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.

1 cake contains
(Percentage of daily recommendation)
Calorie453 kcal(22 %)
Protein4.17 g(4 %)
Fat18.76 g(16 %)
Carbohydrates68.89 g(46 %)
Sugar added3.14 g(13 %)
Roughage1.5 g(5 %)
Vitamin A3.58 mg(448 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.01 mg(0 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.18 mg(16 %)
Niacin2.08 mg(17 %)
Vitamin B₆0 mg(0 %)
Folate58.85 μg(20 %)
Pantothenic acid0.03 mg(1 %)
Biotin0.14 μg(0 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C2.4 mg(3 %)
Potassium16.36 mg(0 %)
Calcium18.65 mg(2 %)
Magnesium0.76 mg(0 %)
Iron1.8 mg(12 %)
Iodine1.75 μg(1 %)
Zinc0.03 mg(0 %)
Saturated fatty acids4.12 g
Cholesterol0.76 mg

Ingredients

for
4
Ingredients
11 ounces ready-made Shortcrust
plain flour (for dusting)
2 cups Cherries (canned, drained)
2 tablespoons Whole milk
1 tablespoon caster sugar (very fine sugar)
How healthy are the main ingredients?
Cherry

Preparation steps

1.

Roll half the pastry out on a lightly floured surface to roughly 1/2-inch thick.

2.

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.

3.

Prick the base of the pastry and chill for 15 minutes. Pre-heat the oven to 180°C | 350°F.

4.

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.

5.

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.

6.
Carefully place the pastry lids on top and crimp the edges together to secure.
7.
Bake the pies for 25-30 minutes until the pastry is cooked and starting to colour.
8.
Meanwhile, whisk together the milk and sugar until the sugar has dissolved to make a glaze. Remove the pies from the oven and brush the tops with the glaze.
9.
Return to the oven for a few minutes to glaze.
10.

Remove from the oven once glazed and leave to cool in the mold for 5 minutes before turning out and serving.

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