Cherry season is almost over and I realized that I haven´t made anything with cherries. So I was waiting and waiting until these five and half cherries is finally ripe and suddenly they´re too ripe, half of them fell off the tree, so bye-bye my plans. Originally I wanted to make two desserts using cherries, but I had enough of them for only one dessert. Thus no Black forest cake, hopefully I´ll make it next year. One way or another, I wasn´t missing only cherries but also kirsch, which was used up quicker than expected. In the end, cherry almond tartelettes became a winner. Tartelettes, small tarts, were created out of original tart because of shortage of cherries. And you really don´t need a big amount of cherries, they´re only on the top and they´re even halved. Tartelettes are actually the variant of Italian dessert frangipani, the base of which is almonds. Cream filling with almonds in these tartelettes is placed on crunchy kneaded dough and cherry on the top are literally sweet cherries.
- Dough:
- 250 g all-purpose flour
- 125 g butter
- 75 g icing sugar
- 1 egg
- A pinch of salt
- 30 ml cold water
- Filling:
- 2 eggs
- 115 g butter
- 1 tbsp vanilla extract
- 100 g ground almonds
- 1 tbsp all-purpose flour
- 100 g icing sugar
- 50 ml milk
- 180 g fresh cherries
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Mix and combine flour with butter, icing sugar, egg, water and salt. Process it using hands or mixer. Put the dough in a refrigerator for about an hour.
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Take the dough out after an hour, roll it out on a floured work surface and put it on greased baking tart pans. Cut off the remaining dough around the edge of the baking pan. Cover the dough with baking paper and weigh it down with, for example, legume.
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Bake about 20 minutes on 180 degrees or until edges begin to brown. Take it out from the oven, remove the baking paper and legume.
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Filling:
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Beat butter with sugar and vanilla extract until fluffy using a mixer.
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In the next bowl, toss together flour, ground almonds and sugar.
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Incorporate flour mixture and milk into butter mixture. Mix it all.
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Pour filling into baked dough, about 2 tbsp of filling into each tartelette.
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Pit cherries and cut them into halves. Put them on filling and bake tartelettes again for about 30 minutes on 180 degrees or until toothpick inserted will come out clean. Take them out of oven and let them cool.
tartelettes baking pan - 12 cm
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