Cherry Tartlets
The last cherries of the season nestle in the crispy shortcrust pastry and are covered with fine streusel. Irresistible.
2 h
Easy
6
Recipe Ingredients
Ingredients for the dough
- 260 grams plain flour
- pinch of salt
- 175 grams butter, cold
- 85 grams caster sugar
- 1 egg yolk, cold
Ingredients for the filling
- 300 grams cherries, pitted
- 1 ½ tablespoons cornstarch
- 85 grams caster sugar
- 60 millilitres water
Methods
1. Prepare the tartlet tins
Grease 6 tartlet tins with a diameter of 10 cm (4″). Ideally, you have tartlets with a removable bottom. Since my tins don’t have them, I used a strip of baking parchment for each tartlet, so it is easier to remove the tartlets after baking.
2. Make the dough
In a medium mixing bowl, whisk together the flour, sugar, and a pinch of salt. Take a grater and grate the cold butter into the bowl. Using only your fingertips, rub the butter into the flour until crumbly. In a small bowl, lightly beat the egg yolk with a fork and incorporate it into the flour and butter mixture. If it seems too dry, you can add cold water, a teaspoon at a time, until the dough holds together. Once the ingredients start to combine, transfer the dough to a lightly floured surface. Wrap ⅓ of the dough in cling film (this will be the streusel topping) and place it in the fridge. Roll out the rest with a rolling pin and cut out six circles the size of the tartlets (note the height of the tartlet tins). Fill each tartlet with the dough, pressing gently into the bottom and sides of the tins, being careful not to trap air. Poke a few holes in the base of the dough with a fork. These permit the steam to flee and prevent the dough from bragging. Carefully remove the excess dough. Cover the tartlets with cling film and let them rest in the fridge until the filling is ready.
3. Preheat the oven
Now is a good time to preheat the oven to 180°C (350°F).
4. Make the filling
For the filling, place the pitted cherries and sugar in a saucepan. Dissolve the cornstarch in 60 millilitres of water, making sure there are no lumps, and pour into the saucepan. Stir and bring to a boil. Once the mixture is boiling, reduce the heat to low and let it cook for 2 minutes. Keep stirring, adding a little more water if necessary. After cooking, remove the saucepan from the stove and let the mixture cool slightly.
Once the cherries have cooled slightly, fill the tartlets with them and evenly spread with ⅓ of the remaining dough for the streusel topping.
5. Bake
Place the 6 tartlets on the oven rack and bake them in the middle position of the oven for 15-20 minutes. After baking, place the tartlets on a wire rack and let them cool.
6. Serve
Remove the tartlets from the tins and arrange them on a plate or cake platter.
Enjoy!
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