- 250g frozen pitted cherries
- 75g granulated sugar
- 1 tsp vanilla
- 1 tbsp arrowroot powder
- 1 tbsp water
- 1 box ready to use filo pastry sheets - approx. 250g
- 60g melted butter
- Powdered sugar - for dusting
- 1. In a medium saucepan on medium heat, add the frozen cherries, sugar, vanilla and salt. Cook for about 5 minutes
- 2. As the cherries are cooking, in a small bowl, mix together the arrowroot powder and water to form a paste. When the cherries are ready, add the arrowroot mixture into the saucepan, stirring as you pour it in. Bring everything to boil and immediately remove from heat. Allow the cherry filling to cool to room temperature.
- 1. Preheat oven to 190°C. Use a non-stick cake tin and lightly oil the bun cases. Cover the filo pastry sheets with a damp kitchen towel until ready to use.
- 2. Cut each filo pastry sheet into 4 squares (it does not have to be precise). Each sheet will likely produce a strip of leftover rectangular filo pastry. You can use the leftover scraps as well. Lightly brush the filo pastry on each side with butter and line 2 sheets in each cake case, allowing for irregular edges. If you would like, you can also line the tins with the leftover scraps, though there likely won't be enough to line all the muffin cups with a third layer.
- 3. Fill each case with 1 tbsp of the cherry filling.
- 4. Gently fold the filo pastry edges over the top of the cherry filling, so you loosely close up the filo pastry tarts. Brush the top of each tart with additional butter.
- 5. Bake for 10 - 15 minutes, until the filo pastry looks a light golden brown all over.
- 6. Remove from heat and allow to cool in the tin for a few minutes before transferring to a cooling rack. The cherry filling inside will be very hot when it comes out the oven. Once cooled, dust with powdered sugar.
- 7. Serve warm or at room temperature.
Make the cherry filling
Make the cherry filo pastry tarts
Healthier option: For people on a weight reducing diet or wanting to reduce the amount of sugar and fat in their diets, there are various options you could choose; reduce the quantity of sugar used in the cherry filling, or replace it with sweetener, or consider using a low fat margarine spread instead of the butter.
Phosphate and potassium: This recipe contains cherries which in the amount used per portion would be a low potassium fruit. As the dish does not contain a significant amount of phosphorus, it is unlikely that you will need to take a phosphate binder with 1-2 of the tarts.
Storage: Once cooled, store in an airtight container in the fridge and consume within 48 hours.