Strawberry Sour Cherry Tarts

Yield: 24 mini muffin-size pans
Prep: 30 minutes
Bake: 15-20 minutes

350 g strawberries

3 t. cornstarch

2 t. granulated sugar

2 T. sour cherry jelly

1 egg with a pinch of salt and sugar for wash

coarse sugar for sprinkling 

about 1/2 lb your favorite pie pastry dough ( I use the recipe on the back of the tender-flake shortening box, but if you like all butter then you can use yours :)) 

Preheat oven to 375*f -400*f if not browning enough. Do not grease the pans as the dough has enough fat in it already.

Mix the sugar and the corn starch together in a small bowl so that is doesn't clump when added to the strawberry mixture. Set aside.

Cut up the strawberries into small pieces. Add the jelly and the cornstarch mixture. Mix well.

Roll out the pastry about 1/8th to an 1/4 of an inch thick and cut out 24 circles, 2 1/2 inches in diameter. Place the prepared dough circles in the muffin tins and fill with filling. Not too full or the filling will bubble out of the tarts. I also placed hearts on the top of mine and they turned out well. If you use the hearts, cut 24 out of the same pastry dough and place on the filled shells. Egg wash the tops and sprinkle on the coarse sugar. Bake for about 15-20 minutes or until the tops are browned and you can see that the bottoms are also starting to brown. The filling should be bubbling as well.

Cool in pans for about 8 minutes, then using a pointed off-set metal spatula. Carefully remove, if they are too soft keep in the pans a little longer to set. Eat warm or cool and store in a air tight container.

Enjoy.