How about some cherry tarts for dessert or to bring with you on the road or wherever you are going?
You didn’t think I was going to let cherry season come and go without making something scrumptious that screams summer really loud, did you?
Here they are for you to try.
I made them with pâte sablée, not super sweet, just sweet enough. This pastry is like a cookie, perfect with bright red cherry jam.
- 1 cup (2 sticks) unsalted butter, slightly softened
- 3/4 cup confectioners’ sugar
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 egg
- 1 tablespoon vanilla extract
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until pale, about 2 to 3 minutes. Add the rest of the ingredients and mix on medium speed until just combined.
Form into 2 small flattened rounds. Wrap in plastic wrap and refrigerate until firm, about 1 hour or overnight.
Preheat oven to 375° F. Divide one round of pastry dough into four 4-inch fluted tart pans with a removable bottom, pressing with your fingers to spread evenly. Prick the bottoms and place a piece of parchment paper into each pan leaving a 1-inch overhang. Fill with dried beans and bake until the edges are just beginning to turn golden about 10 minutes. Remove parchment paper and weights; continue baking until golden, 5 to 10 minutes.
In the meantime on a lightly floured surface roll out remaining piece of dough about 1/8 inch thick. Using a small flower cookie cutter cut out as many flowers as you can from dough. Transfer to a baking sheet, cover with plastic and refrigerate until ready to use.
Beat 1 egg + 1 tablespoon water and set aside.
- 2 cups fresh sweet cherries, stemmed and pitted
- 1 1/2 cup sugar
- Juice of 1 lemon
- 1/2 teaspoon lemon zest
- 1 teaspoon agar-agar
Put cherries in a heavy large pan with sugar, lemon juice and lemon zest . Bring to a boil. Boil uncovered for 30 minutes, stirring with a wooden spoon.
Add agar-agar, mix well and check for doneness by putting a drop of jelly o a cold plate. Pour jam into hot sterilized jar and seal with lids. Turn over on their lids for at least 1 hour.
Assemble the pies
Divide jam evenly between baked pastry shells. Arrange flowers cutouts on top of filling. Brush top and edge with egg wash and bake until crust is golden and filling is bubbling, 15 to 20 minutes. Transfer to a wire cooling rack; let cool. Serve with whipped cream or vanilla ice cream.