Previous Post Next Post

Food

Brought to you by

Fresh Cherry Tartlets: Sweet and Simple

By brooklynsupper |

Cherries are easily my favorite of the summer fruits, and I simply cannot get enough while they are in season. This simple tartlet recipe was a great way to transform my favorite summer fruit into a deliciously simple dessert. There’s no need to pre-bake the crust here, so the dough and fruit meld into jammy, flaky perfection. Next time you need a quick and tasty summer treat, give these cute and delicious tarts a try.

Though I used sweet cherries, this basic recipe could be applied to any summer stone fruit. I didn’t use any spice for my tartlets, but they would be wonderful with nutmeg, cinnamon, or ground ginger. Feel free to add in your favorites. Finally, I used sweet bing cherries for this recipe, but if you’d like to use sour, consider upping the sugar by 1/4 cup.

Cherry Tartlets
makes four 5″ tartlets

for the crust
1 cup plus 1 tablespoon unbleached all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
6 tablespoons cold butter
1/4 cup ice water

Combine the flour, salt, and sugar in the bowl of a food processor. Quickly chop up the cold butter, and pulse it into flour mixture, several times. Drizzle in the ice water, pulsing 2 or 3 times, just until the dough is combined.

Place the dough onto a lightly floured surface and gather into a ball. Flatten dough into discs, and wrap each one tightly with plastic wrap. Chill for at least 30 minutes in the refrigerator.

for the cherry filling
4 1/2 cups cherries, pitted and halved
zest of 1 lemon
2 tablespoons lemon juice
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons ground instant tapioca (I use my coffee grinder)

Stir the ingredients together in a bowl, and set aside.

Preheat oven to 350 degrees. Place a large rimmed baking sheet in the oven to preheat as well. Liberally butter four 5” tartlet pans.

Roll out the dough disc on a lightly floured surface. Roll into a roughly 14” square. Cut the square into quarters, and press each quarter into a greased tartlet pan, fold any excess dough under and crimp the edges with your thumb and forefinger. Place the tartlet pans on the heated baking sheet. Carefully arrange the filling in the tartlet crusts, including plenty of fruit and several tablespoons of juice. Bake for 25 – 30 minutes, or until the crusts are a very light, golden brown and the filling is bubbling vigorously. Cool for 20 – 30 minutes and serve.

More on Babble

About brooklynsupper

brooklynsupper

brooklynsupper

Elizabeth Stark and Brian Campbell write the blog Brooklyn Supper, dedicated to seasonal ingredients and wholesome home cooking. Read bio and latest posts → Read Elizabeth's latest posts →

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on Babble.com and other Babble media platforms. Learn More.

Leave a Reply

Your email address will not be published. Required fields are marked *.

Previous Post Next Post