Free-Form Cherry Hazelnut Tarts - cooking recipe

Ingredients

1 None refrigerated pie crust
4 tbsp (1/2 stick) butter, at room temperature
1/3 cup packed light brown sugar
1 None egg
1 cup finely ground hazelnuts
2 tbsp flour
1 can (15 oz) cherries, drained
None None Custard, to serve

Preparation

Preheat the oven to 400\u00b0F. Line a large baking sheet with parchment paper.
Roll pie crust to an 11-inch round on a floured work surface. Cut out four 4 1/2-inch rounds. Place on prepared baking sheet. Refrigerate until ready to bake.
Beat butter and sugar in a medium bowl with an electric mixer until pale and creamy. Mix in egg, then fold in ground hazelnuts and flour.
Place 1/4 of the hazelnut mixture in the middle of each pastry round, leaving 3/4-inch border. Arrange cherries on top. Fold up the pastry so it encases but doesn't cover the filling.
Bake for 15-20 mins or until the pastry is golden and the filling is firm. Serve drizzled with custard.