Sour Cherry Tartlets Recipes

SOUR-CHERRY FRANGIPANE TART

Steps:

• Crust: Preheat oven to 375 degrees. Butter a 9-inch fluted tart pan with a removable bottom. Pour melted butter over granulated sugar; stir to dissolve. Let cool 10 minutes. Whisk together both flours and 1/2 teaspoon salt; stir into butter mixture until thoroughly combined.
• Press dough into prepared pan, making sides slightly thicker than bottom. Freeze until firm, 15 minutes. Bake on a rimmed baking sheet until slightly puffed and golden, about 20 minutes. Transfer to a wire rack; let cool completely.
• Filling: Meanwhile, whisk together eggs, cream, almond extract, and granulated sugar. In another bowl, whisk together both flours and salt, then whisk into egg mixture until smooth. Arrange cherries in cooled crust in a single layer; gently pour batter around them. Bake, rotating once, until golden brown and just set, 35 to 40 minutes. Let tart cool at least 30 minutes, dust with confectioners' sugar, and serve.

SOUR CHERRY TARTLETS

Steps:

• Make pastry:
• Mix first 4 ingredients in medium bowl. Add butter. Rub in with fingers until butter is size of small peas. Add egg; mix until dough comes together. Gather into ball. Shape into 5-inch-long log. Wrap in waxed paper; chill 1 hour.
• Make pastry cream:
• Whisk yolks and 1/4 cup sugar in heavy small saucepan. Whisk in flour, then milk. Add lemon peel. Bring to boil over medium-high heat, whisking constantly. Remove from heat. Whisk in vanilla. Transfer to bowl. Press plastic wrap onto surface. Chill until cold, about 1 hour. (Pastry and pastry cream can be made 1 day ahead. Keep chilled.)
• Preheat oven to 375°F. Cut dough into twenty 1/4-inch-thick slices. Roll out 1 dough slice between sheets of floured plastic wrap to 3 1/2-inch round. Transfer to 3-inch-diameter tartlet pan with 1/2-inch-high sides. Repeat with 9 more dough pieces and tartlet pans.
• Remove lemon peel from pastry cream. Spoon 1 tablespoon pastry cream into each crust. Top each with 2 teaspoons jam. Roll remaining 10 dough pieces out between sheets of floured plastic wrap to 3 1/2-inch rounds. Place 1 round atop each tartlet. Pinch dough edges together to seal.
• Place tartlets on baking sheet. Bake until pastry is golden on top, about 30 minutes. Using small knife, loosen tartlets from pans. Remove from pans. Transfer to rack; cool. Sift powdered sugar over.

SOUR CHERRY TART

Steps:

• For the pate brisee, place the flour, sugar, salt and butter pieces in owl and crush the butter into the dry ingredients with the tips of your fingers until combined somewhat but with pieces of butter still visible in the mixture. Add the ice water and stir with a fork just until the mixture holds together. Gather it up, pressing it between your hands to flatten it and make it round, and wrap it in plastic wrap. Refrigerate for one hour.
• Rub a small amount of flour into a pastry cloth and roll the dough into a very thin circle, about 12 1/2 inches in diameter. Roll the dough onto the rolling pin and gently fit it into the bottom and up the sides of an 11-inch tart pan with a removable bottom. Press the dough against the sides of the pan to fill in any holes and make it adhere to the metal. Remove any excess overhanging dough by rolling the rolling pin across the top of the pan. Refrigerate the tart shell for one hour.
• Meanwhile, in a bowl combine the cherries, tapioca, sugar and almond extract. Sprinkle the ground almond-sugar mixture in the pastry shell and arrange the cherry mixture on top. Place the tart pan on a cookie sheet and bake in a 400-degree oven for one to one-and-a-quarter hours, until the dough is nicely browned. Unmold and serve with strong coffee.

CHERRY TARTS

Steps:

• In a small bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes., Preheat oven to 450°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15x10x1-in. baking pan; flute edges. , Bake 10-11 minutes or until golden brown. Cool 5 minutes before removing tart shells from custard cups; cool completely on wire racks., For filling, in a large saucepan, combine sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into sugar mixture until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cherries, butter, almond extract and food coloring if desired. Cool to room temperature. Spoon about 1/4 cup filling into each tart shell.