How To make Cherry Tarts
1 No. 2 can (2 1/2 cups) tart
-red Pitted cherries 1/2 c Sugar
2 tb Cornstarch
3 Or 4 drops almond extract
6 Drops red food coloring
4 Baked pastry shells
Drain cherries; add water to cherry liquid to make 1 cup. Combine sugar and cornstarch; slowly stir in liquid. Cook, stirring constantly, till thick. Add almond extract and food coloring. Cool to lukewarm. Spoon cherries into tarts and pour the cornstarch mixture over, chill. Trim tops with baked pastry star cutouts. Add vanilla. Stir in confectioners' sugar till frosting is of consistency to pour. These tart shells are fixed in a twinkling! Roll pastry 1/8 inch. Cut in rounds and fit over little star molds, trim edges and prick as shown. Place on cooky sheet and bake in very hot oven (450?) 10 minutes or till golden brown. Cool shells; spoon in cherry Filling.
How To make Cherry Tarts's Videos
Recipe: Homemade Cherry Pop Tarts - Copycat Recipe
This is a great copycat recipe for cherry Pop Tarts.
Homemade Pop Tarts:
2 cups (250g) flour
2/3 cup (185g) butter
1/2 tsp salt
3 tbsp sugar
about 1/4 cup (55mL) water
jam of your choice
royal icing (if desired)
sprinkles for decoration (if desired)
Combine flour, salt and sugar. Cut in butter. Add just enough water to get dough to stick together, fluffing with a fork. Roll out dough. Cut into squares. Spoon about 2 teaspoons of jam into the center of the squares. Place a second square on top. Seal edges. Bake at 350°F or 180°C for 10 -12 minutes. Allow to cool. Frost with royal icing and sprinkles, if desired.
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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
How to make Perfect Cherry Compote | Homemade Cherry Pie Filling
#cherrycompote #cherrypiefilling
This homemade cherry pie filling recipe is perfect, quick and very easy to make. I have measured the main ingredients in grams to be very precise which will give you perfect result each time. This recipe calls for sweet cherries. If the cherries you are using are sour, then increase the amount of sugar by 50g keeping the measurements of other ingredients as it is.
Full Ingredient List
500g Sweet Cherries (fresh)
100g Sugar
2 pinches salt
1 Teaspoon lemon juice
1/8 cup (30 ml)Water
2 (10g) Tablespoon Corn Flour
4 Tablespoon water
Recipe
1. Wash and pit cherries.
2 Place the pitted cherries in a thick bottom pan along with water and sugar.
3. Switch on the flame and start cooking on medium heat.
4. Add salt.
5. Let it cook on medium heat for around 10 minutes.
6. The mixture will start bubbling and become foamy due to presence of sugar.
7. Keep cooking for 7-8 minutes more on medium heat. Give it a gentle stir from time to time.
8. The cherries will become soft.
9. Reduce the flame to low and make a slurry of corn flour and water. Mix well so that the slurry is lump free.
10. Add to the sauce and mix well.
11. With the flame on low just cook the sauce for 1 Minute more.
12. The sauce will thicken instantly. Do not overcook as the sauce thickens more as it cools down.
13. Switch off the flame. Add in the lemon juice and mix well.
14. Transfer to a sterilised jar once it cools down completely.
Notes
1. Do not leave the compote unattended after adding the corn starch slurry. It will stick to the bottom in no time creating lumps and ruining the texture.
2. Stir very gently while cooking the cherries so that they turn soft without ruining their shape.
3. Feel free to use this filling in cakes. pies, ice creams or cheesecakes.
4. The compote stays good in refrigerator for 15 days. I do not recommend storing beyond a fortnight as it is preservative free.
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Cherry Bakewell Tart Recipe | Cupcake Jemma Channel
As requested by you guys here is our recipe for Cherry Bakewell Tarts, a true British classic. A crisp and buttery Shortcrust Pastry case filled with Jam and a soft Frangipane filling and topped off with a simple Glace Icing and of course a Cherry! It may sound like a lot, and...well it is, BUT it's all super easy and really fun.
This recipe is enough for an 8 or 9 inch tart tin OR you can do it Sally's way with 6 little 10cm x 3cm tins.
Let us know how you get on by tagging us in your Instagram photos using #cupcakejemma And keep letting us know what you want to see on the channel in the comments box.
Happy Baking xxx
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For the Pastry:
Preheat oven to 180C (fan assisted)
200g Plain Flour (All Purpose)
30g Icing Sugar
100g Chopped Cold Unsalted Butter
1 Egg Yolk
1 tsp Cider Vinegar (or Lemon Juice)
2-4tsp Cold Water
Egg Wash (1 Egg + 1tbsp Whole Milk)
For the Frangipane:
Preheat Oven to 160C (fan assisted)
Raspberry Jam (or any flavour!)
100g Caster Sugar
100g Soft Unsalted Butter
2 Eggs
1/4 tsp Almond Extract
50g Plain Flour
85g Ground Almond
For the Decoration:
300g Icing Sugar
Cold Water
Red Food Paste Colouring
Glace Cherries
Set of Cookie/Cake Ring Cutters:
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Cherry Cheesecake Tarts | Ep #411
Hi Everyone!
Today we will be making easy & delicious cheesecake tarts. These are so creamy & easy to make. You will love them!
Recipe:
30 pre-baked tart shells
2-8oz packages of cream cheese softened at room temperature
1/2 cup + 2 tablespoons icing sugar (aka powdered sugar)
1/2 teaspoon vanilla extract
3/4 cup heavy whipping cream (35% fat or higher)
1 can cherry pie filling
4 Delicious Mini Tart Recipes
This is a collection of my favourite mini tart recipes. I included how to make the tart shells and it's the same recipe for any of them. They are delicious and very easy to make.
I suggest start with the chocolate and peanut butter, they are the easiest. Then move to more sophisticated flavours, they wont disappoint!
RECIPES:
Tart shells:
Chocolate tarts:
Peanut butter cheesecake tarts:
Hokkaido cheese tarts:
Hong Kong coconut tarts:
*Tart moulds:
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⏱ Timestamps:
Tart shells - 0:24
Chocolate tarts - 2:28
Peanut butter tarts - 3:43
Hokkaido cheese tarts - 6:27
Hong Kong coconut tarts - 8:30
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