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Method
Step 1
Preheat oven to 200°C. Place the sugar, cinnamon and star anise in a small bowl and stir to combine. Reserve 2 tsp of the sugar mixture.
Step 2
Melt the butter in a medium frying pan over medium heat. Add the remaining sugar mixture, cherries and vanilla and cook, shaking the pan, for 2-3 mins or until well combined and the cherries begin to release their juices. Remove from heat.
Step 3
Place 1 pastry sheet on a clean work surface. Sprinkle evenly with the reserved sugar mixture and top with the remaining pastry sheet.
Step 4
Spoon the cherry mixture evenly among four 10cm ovenproof ramekins. Use an 11cm round pastry cutter to cut 4 discs from the pastry. Arrange the pastry discs over the cherry mixture in the ramekins, tucking in the edges. Place the ramekins on a baking tray. Bake for 20-25 mins or until the pastry is golden and puffed. Set aside for 5 mins to cool slightly.
Step 5
Place a serving plate over 1 ramekin and invert to release the tart. Repeat with more serving plates and remaining ramekins. Top tarts with ice cream and spoon over the cooking juices to serve.
How to pit a cherry: use a cherry or olive pitter if you have one. If not, cut a small cross in the base of each cherry, then use the tip of a chopstick to gently push the pit through the stem end and pop it out.
Crispy pastry with a delicious, syrupy cherry filling, these mini tarte tatins will go down a treat.
Method
Step 1
Preheat oven to 200°C. Place the sugar, cinnamon and star anise in a small bowl and stir to combine. Reserve 2 tsp of the sugar mixture.
Step 2
Melt the butter in a medium frying pan over medium heat. Add the remaining sugar mixture, cherries and vanilla and cook, shaking the pan, for 2-3 mins or until well combined and the cherries begin to release their juices. Remove from heat.
Step 3
Place 1 pastry sheet on a clean work surface. Sprinkle evenly with the reserved sugar mixture and top with the remaining pastry sheet.
Step 4
Spoon the cherry mixture evenly among four 10cm ovenproof ramekins. Use an 11cm round pastry cutter to cut 4 discs from the pastry. Arrange the pastry discs over the cherry mixture in the ramekins, tucking in the edges. Place the ramekins on a baking tray. Bake for 20-25 mins or until the pastry is golden and puffed. Set aside for 5 mins to cool slightly.
Step 5
Place a serving plate over 1 ramekin and invert to release the tart. Repeat with more serving plates and remaining ramekins. Top tarts with ice cream and spoon over the cooking juices to serve.
How to pit a cherry: use a cherry or olive pitter if you have one. If not, cut a small cross in the base of each cherry, then use the tip of a chopstick to gently push the pit through the stem end and pop it out.
