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Spoon about 2 tablespoons of cherry jam onto the center of 4 of the dough rectangles.
Carefully place the remaining 4 jam-less rectangles directly on top of the jam-filled ones.
Press the edges of each tart with a floured fork to seal them securely. Then, poke a couple of small holes into the top of each tart with the fork; this lets steam escape as they bake.
Lightly brush the tops of the tarts with the egg wash, then sprinkle each one with granulated sugar.
Transfer the prepared tarts to the preheated oven and bake for about 20-25 minutes, or until the edges are golden brown and the jam has started to bubble and ooze slightly.
Let them cool for about 5 minutes on the baking sheet before serving, perhaps with a cup of tea.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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