Saturday, August 7, 2010

Cherry Almond Tartlets

cherry tart7

I love anything baked in a muffin tin that turns into little individual packages.
It just seems special that way.

I had a small bowl of cherries leftover and a frozen pie crust from Trader Joe's.
Not enough to make a cherry pie, but enough to make little cherry tartlets.

Lori from Recipe Girl made these cute Cherry Pie Cups back in July and she was my inspiration. I used her basic recipe, but added leftover frangipane that I had in the freezer (doesn't everyone have leftover frangipane in their freezer?), and I also added sliced almonds, since cherries and almonds go so nicely together.

These were easy and lovely.



Cherry Almond Tartlets (adapted from Recipe Girl):

1 frozen pie crust pastry, defrosted

1 cup or more of cherries, pitted and sliced in half
2 tbsp of sugar
zest of a lemon
1 tsp cornstarch

my additions: 1/4 cup of frangipane & 1/4 cup of sliced almonds

1 egg yolk and a tablespoon of milk for the egg wash

coarse grain (turbinado) sugar for sprinkling on the top of the tartlets

In a bowl, mix the sliced cherries w/ the sugar, lemon zest, almonds and cornstarch. (I don't expect you to have the frangipane, but I added this to the cherry mixture).



Roll out the pie dough and cut with a 4" round cutter. Place each dough round in a muffin tin, saving the scraps for the top decoration. I had enough for 6 tartlets.

Fill the muffin tins with the cherry mixture.



Cut the dough scraps into any shape you like, I did a lattice design. Decorate the tops of the tartlets and brush w/ the egg wash. Sprinkle w/ coarse grain sugar.



Bake in a 350F for 20-25 minutes until browning and filling is bubbling.

Let rest in the muffin tin for 15 minutes before serving.



Enjoy!

14 comments:

Simply Life said...

oh wow! those look amazing!

Linda said...

OK now those are CUTE!!!

Recipe for Delicious said...

Stacey, I laughed when I saw the title of this post in my feed. I thought, "I wonder if this counts in Stacey's tart count..." Either way they look adorable and delicious.

mil said...

I can attest to their
yumminess ... absolutely delish!
And what is frangipane? Of course, you're correct - I don't have it in my fridge.
Mil

Ciao Chow Linda said...

Adorable - and delicious too, I'm sure.

elra said...

Cheery, almond, oh dear ... what not to like here? They look pretty cute too.

Jen_from_NJ said...

Your tartlets are just adorable!

Proud Italian Cook said...

Sorry no frangipane here, but could you send me one, you know I hate to pit cherries. Oh this would be so good with my coffee right now!

Steve said...

OK, these look great. And from what I can tell, there were more than two of them. So, that would be one for you, one for Henry and I'm wondering where mine is. I think Anne was wondering the same thing.

Kate said...

You make it look so easy! I know that they were delicious. Who doesn't love cherries and almonds?

Deeba PAB said...

What a great great idea. I'd love to try these soon!

A Feast for the Eyes said...

Another victory for the Queen of Tarts. Um, where's the fragiapane recipe? My freezer seems to have swallowed mine. Not.
Cherry & almond... excellent combo!

Lisa from DE said...

How cute! Now I know what to do with all my frangipane that's been in the freezer! Since I didn't know what that is...here's what it says on Google: Frangipane is a filling made from or flavored like almonds. This filling can be used in a variety of ways including cakes, tarts and other assorted pastries. An alternative French spelling from a 1674 cookbook is franchipane with the earliest modern spelling coming from a 1732 confectioners' dictionary. Originally designated as a custard tart flavored by almonds or pistachios it came later to designate a filling that could be used in a variety of confections and baked goods.

In some anecdotes this is a kind of sweet a noblewoman Jacopa da Settesoli brought to St. Francis of Assisi, when he was dying in 1226. Such a history of frangipane!

The Japanese Redneck said...

Very cute. I bet they were fantastic.