The classic combination of apple and cherries make these individual pies a great dessert served with a scoop vanilla ice-cream
To make the pastry, whiz the flour, icing sugar and salt in a food processor until combined. Add the butter and process until the mixture resembles coarse breadcrumbs. Add the iced water and process until the dough comes together in a ball. Wrap in plastic wrap and chill for 30 minutes.
Preheat the oven to 180°C (350°F/Gas 4). Lightly grease eight 125 ml (4 fl oz/1/2 cup) muffin holes and line with strips of baking paper hanging over the edges (these will help you lift out the tarts). Roll out the pastry on a lightly floured work surface until it is 3 mm (1/8 inch) thick and then use it to line the muffin holes. Cut out eight pastry circles to fit the tops.
Mix together the cherries, apple, cornflour, sugar and mixed spice, spoon into the pastry cases. Top with the pastry circles and crimp the edges.
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