Manjimup’s famous cherry and apple tarts

Ingredients

1 1/2 cups plain flour
1/2 cup icing sugar, sifted
160 grams unsalted
butter, chilled and cubed
1/4 cup iced water
300 grams pitted cherries (frozen are fine)
2 small Granny Smith apples,
peeled, cut into 1-cm cubes
1 tablespoon cornflour
1/4 cup caster sugar
1 egg white, slightly beaten

To make the pastry, process the flour, icing sugar and salt in a food processor until combined. Add butter and process until mixture resembles coarse breadcrumbs. Add iced water and process until dough comes together in a ball. Wrap in plastic and refrigerate for 30 minutes. Roll out pastry on lightly floured surface until 3 cm thick. Cut out 8 x 10-cm rounds. Line the muffin pans with the pastry. Cut out 8 x 8-cm rounds to fit the tops. If using frozen cherries, thaw and drain on absorbent paper. Mix together the cherries, apple, cornflour and sugar. Spoon the cherry mixture into the pastry cases. Brush top edge of pastry cases with a little of the egg white. Place the pastry tops on and crimp the edges. Brush the pastry with the egg white. Preheat oven to moderate (180°C no fan/160°C fan-forced). Grease 8 muffin pans (1/2 cup capacity), line with strips of baking paper hanging over the edges (to help lift the tarts out). Bake in the oven for approximately 40 minutes or until golden. Serve with thick cream and dust with sifted icing sugar, if desired. These tarts can be frozen.

Recipe courtesy of Beth Shorthouse

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