Try these with a drop of cream. A food processor makes short work of the pastry.
Makes 12 Pastry 160g plain flour 80g cold butter 1 dessertspoon sugar Pinch salt 3 tablespoons cold water Filling 250g cherries (a cherry-stoner is invaluable for removing the stones) 1 tablespoon caster sugar (or to taste) 1 tablespoon water Extra caster sugar for finishing You will need 2 fluted cutters: 7½ cm and 6 cm and a greased 12 cup tart tin Preheat oven to 180C (fan ovens) or equivalent Whiz the flour, salt and butter into fine crumbs in the food processor. Add the sugar and whiz again. Add the water and whiz until the mixture starts to come together. Turn onto a floured board and knead lightly into a ball. Roll to the thickness of a pound coin. Cut 12 larger circles for the pies and 12 smaller circles for the lids. Firm the larger circles gently into the tart tins. De-stalk the cherries and wash. Pat dry with a clean tea-towel and remove the stones. Cook gently with the sugar and water until the juices run. Cool and strain. Snip the cherries in half with kitchen scissors and put around 6 halves and a little juice into each pastry case. Brush the edges of the lids with water and press gently onto the pies to seal. Brush each pie with water and sprinkle sugar over the top. Make a hole in each lid with the point of a knife. Bake for 15 minutes or until pale golden.
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