Rustic cherry tarts

Desserts , Vegetarian


For the Crust

1 ½ cups all-purpose flour

¾ tsp salt

2 Tbls sugar

½ cup cold butter, cut into small pieces

¼ cup ice cold water


For the filling

4 cups pitted sweet cherries (Earnscleugh Orchards)

3 Tlbs sugar

1 ½ tsp cornflower

1 egg, beaten (Agreeable Nature)


In a medium bowl, mix together the flour, salt and sugar. Cut in butter with a pastry blender until pea sized crumbs.

Sprinkle the cold water over the mixture, lightly stirring with a fork until dough forms into a ball. Chill the dough for at least an hour. This makes it much easier to handle.

Preheat oven to 200°c. Mix the cherries with the sugar and cornflower.

Divide the dough into fourths. Roll out each fourth into a 8 in round circle. Trim the edges a bit with a knife, if necessary.

Spoon a cup of the cherries into the middle of each circle, leaving about an inch and a half of crust around the edges.

Gently fold the edge of the crust over the cherries, pleating as you go. Brush the crust with a beaten egg. Bake for 25-30 minutes or until the crust is golden brown and the cherries are tender.


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