MIni Cherry Tarts Recipe
Mini Cherry Tartlet
This recipe for Cherry Tarts is easy to follow and results in a delicious dessert that your family will love. Best of all, it only takes about 30 minutes from start to finish!
Today’s recipe post was provided by Michelle Huston from @TheWoodenSpoonEffect. Check out her site for more amazing recipes!
GET THE RECIPE by clicking the link below!
Simple Cherry Pastry Pies | Sally's Baking Recipes
Puff pastry makes these handheld cherry pies quick and easy to prepare!
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Sour cherry tarts
I have to make these Sour Cherry Tarts when no one is home or they disappear as soon as they leave the oven. Nice flaky shell with a homemade sour cherry filling topped off with a crunchy streusel. Such a good tart hope you enjoy.
Sour cherry filling:
Pie crust:
400g pie dough (1/2 of full recipe)
Streusel topping:
100g (3/4cup) all-purpose flour
60g(1/3cup) granulated sugar
80g (1/3cup) soft unsalted butter
Bake at 375F for 18-20 minutes
FRENCH CHERRY TART in Provence, France
Happy Sunday! Would you like to watch something dreamy and beautiful? Normally I'm in Italy but this week I travelled to Provence, France, to visit my family. I make a French frangipane tart with cherries freshly picked from an orchard near the villa we're staying in. I meet a cute French family who sing for me and invite me to their home in Marseille. If you love cinematic cooking, the French countryside and vintage music like Brigitte Bardot and Serge Gainsbourg, I think you'll like this one.
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EASY FRENCH TART RECIPE:
1. Mix 1.5 cups of plain flour with 3 tablespoons of icing sugar.
2. Cut 90grams of butter into cubes and work into the flour with your fingertips until it resembles breadcrumbs.
3. Mix in two egg yolks and work with your hands until it becomes one big moist ball of dough.
4. Press into a greased and baking-paper-lined tart pan and put in the fridge.
5. Cream 125 grams of butter with 1/3 cup sugar.
6. Beat in two eggs, one at a time.
7. Add a tablespoon of vanilla extract or a vanilla bean or both! ;)
8. Stir in the zest of half a lemon or however much you like.
9. Fold in 1 cup of almond meal and 1 tablespoon of plain flour.
10. Spread the filling into the tart case, add cherries or berries or pears on top and if you have time, put it back in the fridge so that the butter firms up before putting it in a pre-heated oven at 180degrees C for about 40 minutes.
11. After 20 minutes, if the crust is golden and you are baking a fruit that is juicy like my cherries, the centre is going to get quite moist and need longer to cook so I make a little foil cover with a hole in the middle and place it over the tart to protect the edges after 20 minutes.
12. The frangipane is supposed to be moist rather than dry and cakey so don't worry if it looks a bit soft, just so long as it is golden on top. Serve with crème fraîche or whipped cream or vanilla ice cream. It is ALWAYS so much better the next day, even if it's left out uncovered, so try to make it a day in advance if you're having guests or baking it for someone special.
Thank you and happy baking! Tag me in your photo if you make it and post to Instagram. Love Kylie Xxxxx
Cherry Bakewell Tarts ????...
Recipe Link:
EASY Cherry Tart | Tastes of Summer
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Cherry Tart
Crust Ingredients:
2 ½ cups flour
½ tsp salt
1 cup unsalted butter, cold and cubed
¼-½ cup cold water
In a large bowl, whisk together flour, salt and sugar. Add butter and mix until it reaches the consistency of breadcrumbs. Add ¼ cup of ice water and begin to mix. If mixture is too dry, add some more water until dough comes together into a ball. Divide into two balls. Cover each ball in plastic wrap and let sit in the refrigerator for 1 hour. Do not over knead dough to avoid tough crust.
Filling Ingredients:
3 cups pitted cherries
2 tbsp cornstarch
¼-1 cup sugar, depending on if you are using sour or sweet cherries
½ lemon, juiced
1 egg, beaten for egg wash
1 tbsp sugar for sprinkling
In a large bowl, mix together cherries, cornstarch, sugar and lemon juice. Set aside. Once dough has rested, on a well floured surface, roll out dough to fit your well greased baking dish. Line the base of your pie plate or tart shell with dough. Fill dish with cherry mixture. To create a lattice top, cut rolled out dough into ½ inch strips. Created a lattice pattern on pie and brush top of tart with egg wash and sprinkle over sugar. Bake at 350ºF for 40-45 minutes, or until crust is golden. If crust is browning too quickly, loosely cover with foil. Allow pie to cool before serving.
Enjoy!
*Tip: bake pie on a foil-lined baking sheet to catch any juices that may bubble out of pie.
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