Shortcrust pastry tartlets with cherries

Ingredients:

Pies

• 2.5 cups premium flour
• 1/2 tsp fine salt
• 1/2 cup cold butter
• 1/2 cup margarine
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup ice water

Cherry filling

• 6 cups pitted cherries
• 1.5 cups of sugar
• 1/4 tsp ground cinnamon
• 4.5 tbsp cornstarch
• 1 egg mixed with 2 tbsp (25 ml) cold water, for greasing
• Sugar and cinnamon for sprinkling

Preparation:

1. To prepare the cake baseCombine flour and salt. Stir in butter and margarine, and cut the dough until it has a coarse, crumbly texture.
2. Add lemon juice and water. Mix for no longer than necessary to form a dough. Form it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. To prepare the fillingBring the cherry, sugar, and cinnamon mixture to a simmer. Cook for 15 minutes, stirring frequently. Whisk the cornstarch with 1/4 cup cold water and stir into the cherry mixture.
4. Cook until the mixture thickens. Then remove from heat and let cool.
5. For a standard piePreheat oven to 200°C. Cut the dough in half. Roll one half out on a lightly floured surface into a circle large enough to fill a 23cm diameter pan.
6. Line a pie pan with dough and trim the edges. Place the cherries inside. Roll out the remaining dough to fit on top. Cut a 2.5 cm hole in the center of the pie.
7. Brush the pie with egg wash and sprinkle with cinnamon sugar. Place on a baking sheet and bake for 15 minutes.
8. Reduce the oven temperature to 190°C (375°F) and continue baking until the crust is a rich golden brown. Cool the pie for an hour before slicing.
9. For individual mini piesRoll out two-thirds of the dough and cut out 12 circles to line standard muffin tins. Fill with cherry filling.
10. Roll out the remaining dough and cut it into 1 cm-thick strips. On a lightly floured surface, trace a lattice pattern with the strips. Then, cut out 12 6 cm-diameter circles from the resulting lattice. Using a spatula, carefully place the lattice tops over the mini pie filling, gently pressing the edges into place.
11. Brush with egg wash, sprinkle with sugar and bake for 5 minutes at 190°C, then for about 25 minutes at 175°C.