1. Preheat oven to 350°F.
2. Give the cherry tomatoes a squeeze to remove the seeds; set aside.
3. Divide the butter among 6 six-ounce ovenproof baking cups. Sprinkle them with the sugar.
4. Fill each cup with the cherry tomatoes, adding a layer of sun-dried tomatoes in the middles.
5. Cover loosely with foil and bake for 1 hour.
6. Gently press down the tomatoes (which will have shrunk), molding them to the shape of the cups. Bake, covered, for 45 minutes more.
7. Remove from the oven. Increase temperature to 425°F.
8. Roll the pastry out to 1/8 inch thick. Cut out 6 four-inch circles and poke them all over with a fork.
9. Top each cup with a pastry circle, pressing to seal. Bake for 15 minutes.
10. Remove and let cool for 15 minutes. Run a small, sharp knife around the rims and invert the tarts onto plates.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	308.26 Kcal (1291 kJ)
Calories from fat	181.73 Kcal
		% Daily Value*
Total Fat	20.19g	31%
Cholesterol	15.27mg	5%
Sodium	111.44mg	5%
Potassium	587mg	12%
Total Carbs	28.11g	9%
Sugars	8.98g	36%
Dietary Fiber	3.06g	12%
Protein	5.08g	10%
Vitamin C	28.9mg	48%
Vitamin A	0.1mg	2%
Iron	1.4mg	8%
Calcium	28.3mg	3%

Amount Per 100 g
Calories	124.36 Kcal (521 kJ)
Calories from fat	73.31 Kcal
		% Daily Value*
Total Fat	8.15g	31%
Cholesterol	6.16mg	5%
Sodium	44.95mg	5%
Potassium	236.8mg	12%
Total Carbs	11.34g	9%
Sugars	3.62g	36%
Dietary Fiber	1.24g	12%
Protein	2.05g	10%
Vitamin C	11.6mg	48%
Iron	0.6mg	8%
Calcium	11.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.