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1
For the pastry, process the flour, sugar and butter until crumbly. Add the egg yolk and process until combined. Knead the dough on a floured surface until smooth. Wrap the pastry in plastic wrap and refrigerate for 30 mins.
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2
For the fruit filling, combine the apple, sugar, star anise and 1 tbsp water in a medium saucepan; bring to a boil. Reduce the heat to low; simmer, covered, for about 5 mins or until the apple is tender. Add the cherries and simmer for 2 mins. Stir in the cornstarch mixture; cook, stirring, until the mixture boils and thickens. Remove from the heat. Cool for 10 mins. Discard the star anise.
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3
Preheat the oven to 400u00b0F. Grease 18 cups of two 12-cup deep flat-bottomed tart pans. Capacity of each cup is about 1/4 cup.
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4
Roll two-thirds of the pastry between sheets of parchment paper until 1/8 inch thick. Using a 2 1/2-inch pastry cutter, cut out 18 rounds from the pastry. Press the rounds into the tart pans. Refrigerate for 20 mins.
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5
Roll the remaining pastry between sheets of parchment paper into an 8-inch square. Cut into 1/4 inch-wide strips.
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6
Spoon the fruit mixture into the crusts. Brush the edges of the pastry with beaten egg white. Lattice the pastry strips over the fruit filling; trim any excess pastry. Brush the lattice with egg white, then sprinkle with the additional sugar.
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7
Bake about 20 mins. Cool in pans 10 mins. Remove from pans; cool completely on wire rack.
