Christmas in Australia may not have snow and all of the wintery things that we are always seeing in movies and on Christmas cards – but we do have amazing fruit, stone fruit in particular.
It’s a tough call for me between cherries and mangoes, but invariably, close to Christmas, cherries go on sale at the markets …. and I wind up with a tummy ache from over-indulging 😉
These little tarts are made with the same pastry as my Fruit Mince Pies .
- 1 1/4 cup plain GF flour (or 1 1/3 cups spelt)
- 1/2 tsp psyllium OR 1 heaped tsp almond meal (omit this if you use spelt/wheat)
- 1/3 tsp GF baking powder
- 1/4 cup pure cornflour
- 1/4 cup custard powder (Well and Good make a good allergy safe mix)
- 1/2 cup pure icing sugar
- 125g Nuttelex, or other vegan butter, cold
- 1 tbsp aquafaba (liquid drained from a can of chick peas) OR the yolk of 1 egg
- 1 tbsp port or sherry
Place all dry ingredients into food processor and pulse briefly to combine.
Add in Nuttelex and pulse several times, until mixture resembles breadcrumbs.
Mix together the aquafaba and port and add it into the mix whilst processing (Speed 3 on a themal cooker). Add a little more flour if dough is too wet.
Tip mixture on to a floured surface and knead gently (Speed 1, 20 seconds).
Bring into a ball, cover in plastic wrap and place in fridge for 1-2 hours).
Roll 2/3 of the pastry out on a floured surface to about 3-4mm thick.
Cut into circles, large enough to cover the base and sides of your tart shells. I used my muffin tin, so a scone cutter was a good size.
Line the muffin tins and place the pastry base inside.
To make the Cherry Filling
- 220g fresh cherries, pitted (weigh after you remove seeds)
- 2 tbsp coconut sugar
- 1 tsp vanilla bean paste
- 2 tsp pure corn flour
- 1/3 cup water.
Place the cherries, sugar, vanilla and water in a large saucepan. Stir over a medium heat until the cherries are quite soft and have released a lot of their juices, use a fork to help break them down a bit – don’t mash them though. (90C, Speed 2, 12 mins in a Thermal cooker).
Add in the cornflour and mix very well until completely dissolved. Cook over low heat, stirring for a further 2 minutes. (Speed 2, 90C, 2 minutes).
Place a spoon of the warm cherry filling inside the tart shells.
Roll out rest of the pastry and cut out in the shape of stars, place them on top of the pies.
Bake in 180 C pre-heated oven for 20 minutes or until golden.
Allow to cool completely before dusting with pure icing sugar and eating.
Makes about 16 and they’ll last for about a week in an airtight container in the fridge