The classic combination of apple and cherries make these individual pies a great dessert served with a scoop vanilla ice-cream


  • 375 g (13 oz/3 cups) plain all-purpose flour

  • 90 g (31/4 oz/3/4 cup) icing sugar, sifted

  • Pinch of salt

  • 250 g (9 oz) unsalted butter, chilled and cubed

  • 90 ml (3 fl oz) iced water

  • 450 g (1 lb) pitted cherries (frozen are fine)

  • 3 Granny Smith apples, peeled, cored and cut into 2 cm (3/4 inch) cubes

  • 1 1/2 tablespoons cornflour

  • 4 tablespoons caster sugar

  • 1 teaspoon mixed spice

  • 1 egg white, lightly beaten

  • To serve

  • Double cream or ice cream


  • 1.

    To make the pastry, whiz the flour, icing sugar and salt in a food processor until combined. Add the butter and process until the mixture resembles coarse breadcrumbs. Add the iced water and process until the dough comes together in a ball. Wrap in plastic wrap and chill for 30 minutes.

  • 2.

    Preheat the oven to 180°C (350°F/Gas 4). Lightly grease eight 125 ml (4 fl oz/1/2 cup) muffin holes and line with strips of baking paper hanging over the edges (these will help you lift out the tarts). Roll out the pastry on a lightly floured work surface until it is 3 mm (1/8 inch) thick and then use it to line the muffin holes. Cut out eight pastry circles to fit the tops.

  • 3.

    Mix together the cherries, apple, cornflour, sugar and mixed spice, spoon into the pastry cases. Top with the pastry circles and crimp the edges.

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