Free-Form Cherry Hazelnut Tarts

• 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

1. Preheat the oven to 400u0b0F. Line a large baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. Bake for 15-20 mins or until the pastry is golden and the filling is firm. Serve drizzled with custard.

crust, butter, brown sugar, egg, ground hazelnuts, flour, cherries, custard

Taken from recipes-plus.com/api/v2.0/recipes/22167 (may not work)