Mini Cherry Pies

Lightly spray a 12-cup muffin pan with flour baking spray.

Cut a third of the shortcrust pastry (about 280 grams); rewrap and refrigerate until ready to use. On a lightly floured surface, roll out the remaining two-thirds of the dough (about 560 grams) to ⅛ inch thickness. Using a 4-inch round cutter, cut 12 circles from the dough. Cut a 2-inch slit in each circle from center to edge. (This will help get the circles into the pan.) Press each circle into the prepared cup, allowing the dough to overlap as needed to fit without stretching or tearing. Press the dough lightly, especially at the overlap, to create an even thickness and leave a ⅛ inch overhang just above each cup. Refrigerate for at least 30 minutes or until ready to use.

In a medium saucepan, combine the cherries, granulated sugar, cornstarch, salt and extracts. Bring to a boil over medium heat; cook, stirring often, until thickened and sauce is translucent, 10 to 15 minutes. Remove from the heat and let cool completely.

In a small bowl, whisk together the egg and 1 tablespoon (15 grams) water.

Remove remaining pastry from refrigerator; On a lightly floured surface, roll out to ⅛ inch thickness. Using a 3-inch round cutter, cut 12 circles. Using a small utility knife or round tip, cut a small circle from the center of each 3-inch circle.

Spoon 3 tablespoons (65 grams) filling into each prepared crust in cups. Using a pastry brush, lightly brush the beaten egg along the edge of each cup. Place a 3-inch circle on each muffin cup, pressing along excess dough to bottom to seal; using a 3-inch round cutter, trim excess. Refrigerate until firm, at least 15 to 20 minutes.

Preheat the oven to 180°C (350°F).

Lightly brush the tops of the cakes with egg wash.

Bake until golden brown, 35 to 40 minutes. Leave to cool in the pan for 15-20 minutes. Using a thin-bladed knife or offset spatula, run the blade around the top edge of each cup. Using a knife to lift, remove the cakes from the pan and let them cool completely on a wire rack. When serving, garnish with powdered sugar, if desired. Store in an airtight container in the refrigerator for up to 3 days.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until smooth and creamy, 3 to 4 minutes, stopping to scrape down the sides of the bowl. Beat egg until smooth, stopping to scrape down sides of bowl. With mixer on low speed, gradually add flour and salt, beating until well combined.

Turn the dough out onto a lightly floured surface and shape into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.