1 hour ago
Saturday, August 7, 2010
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.