Mini Covered Cherry Tarts

Roll half the pastry out on a lightly floured surface to roughly 1/2-inch thick.

Cut 4 rounds of pastry that will line the base and sides of the molds of a cupcake tin; roughly 4" in diameter. Line 4 molds of a cupcake tin with the pastry and trim any excess, overhanging pastry.

Prick the base of the pastry and chill for 15 minutes. Pre-heat the oven to 180°C | 350°F.

Roll the other half of pastry out on a lightly floured surface to roughly 1/2-inch thick and cut rounds roughly 2-inch in diameter; these will be the lids for the pies. Prick the pastry lids a few times with a fork.

Remove the chilled pastry from the fridge and spoon the drained cherries into them. Wet the rims of the pastry in the molds with a little water.

Carefully place the pastry lids on top and crimp the edges together to secure.

Bake the pies for 25-30 minutes until the pastry is cooked and starting to colour.

Meanwhile, whisk together the milk and sugar until the sugar has dissolved to make a glaze. Remove the pies from the oven and brush the tops with the glaze.

Return to the oven for a few minutes to glaze.