Cherry tartlets recipe

If you want a colorful dessert in an individual format, betting on the tartlets is a great option. The filling can be both cream and fruit, since both combine very well with the tartlets. On this occasion, we have opted for fruit tartlets, and the cherry, in addition to making them more attractive, makes the dessert delicious. You can use both frozen and fresh cherries, the result will be exquisite.

This dessert is also ideal to give away in a pretty box or simply to enjoy with ours at home. Let’s go with the recipe that in this article we propose to know how to make cherry tartlets. We have opted for the American version, which is also with short crust pastry on top, forming a kind of net.

Ingredients to make Cherry Tartlets:

For the mass:

200 grams of common flour
50 grams of ground almond
50 grams of sugar (¼ cup)

1 pinch of salt
125 grams of cold unsalted butter
1 egg M

For the filling:
400 grams of cherries
225 grams of sugar

How to make Cherry Tarts:

First, prepare the dough for the tartlets. To do this, put the flour, the ground almonds, the sugar, the pinch of salt and the chopped cold butter in a bowl.
Mix with your hands, melting the butter with the rest of the ingredients until you get a dough with a texture similar to sawdust.
Add the egg and continue mixing with your hands until incorporated.

Shape the dough into a ball and wrap it in plastic wrap. Let it cool in the fridge for at least half an hour or while you prepare the filling.
Tip: If you don’t have a lot of time, you can use one of the short crust pastries that are already made to make your cherry tartlets much faster.
While the dough cools, prepare the filling. To do this, wash and dry the cherries, remove the stem and the stone.

Put the cherries with the sugar in a saucepan over low heat. Stir occasionally and cook for 30 minutes. Let the cherry compote cool, or at least wait until it is warm so that it condenses a bit.
Flour a work surface and roll out the dough with a rolling pin, leaving it a bit plump. Better if you do not work with all the dough, use half or a third part to make it more comfortable for you.
With the tartlet mold, cut the dough as if it were a cookie cutter. We are making individual cherry tarts, but this same recipe can also be made in a large pan.

Grease the molds with melted butter or with a release spray. Accommodate the dough with your fingers lining it well. Prick the bottom of the tartlets with a fork, so the dough will not increase in volume.
Preheat the oven to 180ºC. Distribute the cherry compote the tartlets, distributing it well.
If you want to make cherry tartlets with pastry cream, we recommend adding a layer of cream first and, on top, the compote. For the cream, you can choose between these options: traditional pastry cream Microwave pastry cream

Flour the work table again and extend the rest of the dough.
If you have a special rolling pin, roll it over to make a latticework for the tartlets. If you don’t have one, you can always draw it by hand with a knife.
Put the dough on top of the tartlets and trim the excess with your fingers, pressing a little so that it adheres to the tartlet.

If you don’t have a special lattice roller, don’t worry, just cut long strips of dough.
Make a lattice with the strips and place it on top of the cherry tarts.
Bake the cherry tartlets at 180 ºC with heat up and down for 20-30 minutes or until golden.

Let them cool on a wire rack, run a knife around the edges, remove from the mold and serve.
If you have any tartlet left over, you can keep it at room temperature for three days. Remember that this recipe for cherry tartlets is very versatile and you can add pastry cream, cream cheese and even prepare the compote with more fruits.
You can sprinkle icing sugar on top.