Recipe information
Total Time
2 1/2 hours
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
1. Preheat oven to 350°F.
Step 2
2. Give the cherry tomatoes a squeeze to remove the seeds; set aside.
Step 3
3. Divide the butter among 6 six-ounce ovenproof baking cups. Sprinkle them with the sugar.
Step 4
4. Fill each cup with the cherry tomatoes, adding a layer of sun-dried tomatoes in the middles.
Step 5
5. Cover loosely with foil and bake for 1 hour.
Step 6
6. Gently press down the tomatoes (which will have shrunk), molding them to the shape of the cups. Bake, covered, for 45 minutes more.
Step 7
7. Remove from the oven. Increase temperature to 425°F.
Step 8
8. Roll the pastry out to 1/8 inch thick. Cut out 6 four-inch circles and poke them all over with a fork.
Step 9
9. Top each cup with a pastry circle, pressing to seal. Bake for 15 minutes.
Step 10
10. Remove and let cool for 15 minutes. Run a small, sharp knife around the rims and invert the tarts onto plates.
