• Rich short crust pastry using 6 oz. flour, etc.
• 1 can bright red cherries

Line 15 patty tins or boatshaped moulds with the pastry. Bake them “blind” in a fairly hot oven (400° F., Gas 6) until set. Remove the weighted paper and return the tartlet cases to the oven for 2–3 min. to dry the pastry. Drain the juice from the cherries and remove the stones. Place a layer of cherries in the tartlet cases. Dissolve the sugar in the fruit syrup and boil for 5 mi