Prep time - 20 minutes

Cook time - 30 minutes

Difficulty - Easy

Serves / makes - 4 portions

Ingredients

1 x 280g roll gluten free puff pastry

300g frozen cherries 

1T sugar

1/2T cornflour 

1/4t cinnamon (optional)

1t syrup (agave, rice, golden) 

1t water

Equipment

Bowl or plate to cut round, slightly bigger than the tart tins

Baking paper

Baking balls or rice for blind baking

Knife

Chopping board

Saucepan

4 individual/mini tart tins or a 20cm tart tin

Small bowl

Pastry brush

Method

1. Heat your oven to 180c/360f/GM4.

2. Cut 4 rounds of pastry big enough to fit into the tart tins with a little over hang. Keep any remaining pastry for the top. Press the pastry into the tart tins and trim off the excess with a knife.

3. Put baking paper into each tart tin then fill them with uncooked rice or baking balls. This will stop the pastry from puffing up. Bake the tart cases for 10-15 minutes until the pastry is starting to turn golden.

4. Whilst the tart cases are baking make the filling. Put the cherries, sugar, cornflour and cinnamon in a saucepan. Heat on a medium heat, the cherries will release juice that will mix with the cornflour to make a sauce. Cook for around 10 minutes, stirring occasionally, until the sauce is thick.

5. Cut the remaining pastry into strips and mix 1t syrup with 1t water in a small bowl or cup.

6. Once the tart cases are part baked remove the rice/baking balls and baking paper. Divide the filling between the tart cases, top with the strips of pastry in a lattice and brush the pastry with the syrup/water mixture. Bake for a further 10-15 minutes until the pastry lattice is golden.

Tips

• To minimise the shrinkage of pastry when blind baking you can freeze the tart bases before baking them. However, I created this recipe without doing that as I want this recipe to be very easy and quick. There was a little shrinkage but not enough to cause a problem. If there is too much shrinkage the tart base will be too shallow for the filling.