Active Time

　　10 minutes

　　Total Time

　　2 1/2 hours

　　

Ingredients

Makes 6 servings

　　4 pints cherry tomatoes, tops cut off

　　3 tablespoons unsalted butter, melted

　　4 teaspoons sugar

　　8 sun-dried tomatoes (not in oil), chopped

　　1/2 pound frozen puff pastry, defrosted

　　

Step 1

1. Preheat oven to 350°F.

　　

Step 2

2. Give the cherry tomatoes a squeeze to remove the seeds; set aside.

　　

Step 3

3. Divide the butter among 6 six-ounce ovenproof baking cups. Sprinkle them with the sugar.

　　

Step 4

4. Fill each cup with the cherry tomatoes, adding a layer of sun-dried tomatoes in the middles.

　　

Step 5

5. Cover loosely with foil and bake for 1 hour.

　　

Step 6

6. Gently press down the tomatoes (which will have shrunk), molding them to the shape of the cups. Bake, covered, for 45 minutes more.

　　

Step 7

7. Remove from the oven. Increase temperature to 425°F.

　　

Step 8

8. Roll the pastry out to 1/8 inch thick. Cut out 6 four-inch circles and poke them all over with a fork.

　　

Step 9

9. Top each cup with a pastry circle, pressing to seal. Bake for 15 minutes.

　　

Step 10

10. Remove and let cool for 15 minutes. Run a small, sharp knife around the rims and invert the tarts onto plates.