Sour Cherry Pot Pies

Have ready six 3/4-cup (6–fl. oz./180-ml) ramekins. On a floured work surface, roll out the pastry 1/8 inch (3 mm) thick. Cut out 6 circles of the same circumference as the ramekins. Transfer the circles to a baking sheet and brush lightly with some of the egg mixture. Prick all over with a fork, cover with plastic wrap and refrigerate for about 30 minutes.

Meanwhile, preheat an oven to 375ºF (190ºC). In a saucepan over medium-high heat, stir together the cherries, sugar, flour and lemon juice. Cook, stirring occasionally, until thickened, about 10 minutes. Remove from the heat, stir in the butter, and divide between the ramekins. Set the ramekins on another baking sheet.

Brush the pastry circles with the remaining egg mixture. Bake until very lightly golden and puffed, about 12 minutes. Carefully transfer the pastries to the ramekins, covering the cherry filling and pressing down lightly.

Bake until the filling is bubbling and the pastry is crisp and golden brown, about 30 minutes. Let cool slightly before serving. Serves 6.

Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).