These cherry tarts are a quick and easy way of pleasing guests and delivering the kind of low effort, maximum impact impression we all look for around Christmas time. Whether you’re making them for family, friends or when a guest pops by.
- 1 jar of sour cherries in syrup
- 1 cinnamon stick
- 70g of sugar (or more, depending on your sweet tooth!)
- 2 cloves
- 1 star anise
- 2 cardamom pods
- 1tsp of vanilla extract
- 1 small glass of red wine
- 1 packet of pre-made shortcrust pastry
Pour all of the ingredients (bar the pastry and vanilla) into a saucepan and simmer on a low heat, allowing the spices to mull for a good 10-15 minutes.
When this is done, fish out the spices and crank up the heat until it’s boiling. Reduce until the mixture is thick and sticky. This is the time to add the vanilla. Stir and pour into a bowl to cool, then begin rolling out the pastry on a flour dusted surface to about 5mm thick.
Use a mug to cut out circles of pastry. Gently shape the circles into a greased tart tin. They should fill the tin but not overreach that much. Experiment with the mug width that works for your tin. When the pastry is loaded, spoon in the jammy mixture until it’s just about level with the pastry. Bake in the oven according to the instructions on the packet. Normally 180°c for about 20 minutes.
Perfect on their own or top couple of warm tarts with a scoop of vanilla ice-cream for a festive treat!