These individual Cherry Tartlets are a perfect way to say, “I love you.”
Cherry Tartlets
2016-01-15 03:29:10
Yield: 8 tartlets • Preparation: 45 minutes • Bake: 6 minutes • Cook: 6 to 9 minutes • Refrigerate: 3½ hours
Ingredients
- 2 (14.1-ounce) packages refrigerated pie dough (4 sheets)
- 1 egg white, whisked
- 1 tablespoon whole milk
- ¾ cup plus 1 teaspoon sugar, divided
- 1 (14.5-ounce) canned whole pitted red tart cherries in water, chopped and liquid reserved
- 2 teaspoons fresh lemon juice
- 2 teaspoons fresh orange zest
- ⅛ teaspoon salt
- 1 tablespoon arrowroot powder
- 1 tablespoon water
- 3 to 4 drops liquid red food coloring
Instructions
- Preheat oven to 450°.
- Unroll 2 pie dough sheets on a work surface. Using a 4½-inch cutter, cut 8 rounds from pie dough. Press into 4-inch tartlet pans with removable bottoms. Place on rimmed baking sheets, and refrigerate for 30 minutes.
- Prick crusts with a fork, and brush crusts with egg white.
- Bake for 5 to 7 minutes. Let cool completely before removing tartlet crusts from pans.
- Line another rimmed baking sheet with parchment paper. Set aside.
- Unroll remaining 2 pie dough sheets on a work surface. Using a 3-inch round cutter, cut 8 rounds from pie dough. Place on prepared baking sheet.
- Using a linzer-size heart-shaped cutter, cut 4 hearts from center of each round, with points of hearts toward center. (See photo at left.) Brush rounds evenly with milk, and sprinkle evenly with 1 teaspoon sugar.
- Bake until lightly browned, approximately 5 minutes. Let cool completely.
- In a medium saucepan, combine cherries with reserved liquid, remaining ¾ cup sugar, lemon juice, orange zest, and salt, stirring to blend. Cook over medium heat to meld flavors, 3 to 5 minutes.
- In a small bowl, combine arrowroot powder and water, stirring to blend. Add to cherry mixture. Cook and stir over medium heat until thickened, 3 to 4 minutes. Add food coloring, stirring to incorporate. Remove saucepan from heat, and let mixture cool completely.
- Refrigerate in a covered container until cold, approximately 2 hours.
- Divide cold cherry mixture evenly among baked tartlet crusts. Top each tartlet with a heart-cutout round.
- Refrigerate for 1 hour before serving.
Notes
- • Cherry tartlets can be assembled earlier in the day and refrigerated until serving time. Cherry-pie filling can be made a day in advance and refrigerated overnight in a covered container.
- • Arrowroot powder produces a shiny, clear filling. Cornstarch may be substituted, but mixture will be cloudy.
TeaTime Magazine http://teatimemagazine.com/
From TeaTime January/February 2015
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