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1
For the shortbread crust:
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2
In a large bowl, sift the flour and salt.
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3
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla. Reduce the speed to low and beat in the flour mixture until just incorporated.
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4
Gather dough and form a disk. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
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5
For the filling:
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6
Combine the cherries, sugar and water in a saucepan over medium-low heat and cook for 10 minutes.
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7
Add dissolved cornstarch and lemon zest to the cherries. Keep cooking until it thickens. Allow the cherry filling to cool to room temperature.
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8
Preheat oven to 350u00b0F.
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9
On a lightly floured surface, roll out 2/3 of the dough to 1/4-inch thickness. Cut into 4-inch rounds. Gently fit the dough rounds into the bottom of the prepared muffin tin.
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10
Spoon 2 to 3 tablespoons cooled cherry filling into each cup. Roll the remaining dough out and cut into 1/3-inch width strips. Lay 3 or 4 strips over the filling, evenly spaced, and then weave with the remaining strips diagonally. Adhere the ends to the edge of the shell.
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11
Bake the pies for 18 to 20 minutes, until lightly browned. Remove from oven and let the tart shells cool a few minutes before inverting and transferring them to a wire rack to cool completely.
