Cherry pies

In this chilly weather, these little cherry pies served warmed up with a hearty dollop of vanilla cream is the ultimate comfort.

Cherry pies - makes 12 tarts

Pastry

375g flour

260g butter, cubed

115 caster sugar

1 egg

Cherry pie filling

400g frozen cherries, thawed (cherries can be replaced with blueberries or mixed berries)

100g caster sugar

Zest and juice of 1 lemon

15g cornflour

Method

For the pastry

·       Combine the flour, sugar and cubed butter until the mixture resembles breadcrumbs. Add egg to form a dough. Clingfilm dough

·       Chill for at least an hour

To make the filling

·       In a medium saucepan place cherry, caster sugar, cinnamon and lemon zest

·       Dissolve cornflour in lemon juice, adding a dash of water if needed

·       Place cornflour mixture into the pot

·       Cook berries on low to medium heat until mixture has thickened

·       Leave to cool

To assemble

·       Preheat the oven to 180

·       Remove dough from fridge

·       Roll the pastry to 1/2cm thick and cut 8cm rounds

·       Line a muffin tin with the rolled pastry

·       Chill in the fridge for 30 minutes

·       Remove from fridge and fill with cherry pie filling

·       Roll pastry out once more intil 1/2cm thickness and cut strips of 1cm in width

·       Lay the strips over each individual pie lin a lattice formation, for each muffin mould each should be 3 vertical strips and 2 horizontal strips, taking care to trim so you have a nice neat tart

·       Bake for 15 minutes or until lightly golden

·       Once cooled you can dusted with icing sugar before serving if so desired