Cherry Almond Tartlets
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiseJTUcsEwKy5nK8wNc8AFpapYCdaN9Lay5jsb7_Y8bBeCwdL81LSJFpM5HA6gwJo1mShnhnu9JS-HVCnVP6RKqTymdBVxyKCTu_s9MhqYUC3_0_Io7swUX002quONK5UEQRNqdr2ViFA/s400/cherry+tart5.jpg)
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).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjy-zxeUk1UHNqGE9TT4fBQ7gmasvIxXwygqE9qQK4DanwIcZ16GmPudjNOJps2fLcFuJmL1I7FSiFb-QE8hiB3gw_xc1mIg1RTGfyJMcbdSC0gw0VRG13cEIblkq0pbZCcWLpulEDd_o/s400/cherry+tart.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7t0B0oWjqeS2YnG4QOhhyphenhyphenMcONelqqp6ORzJv-xmFSpsfYJdhmanexZd72nWGcO_koH1qizGPJp_hX9p-8xbQCg9mL6fc7YpMXU4KjxX9bTVgToVMZA6rMFq_2zRbXTvtebKVBmS8Kzc/s400/cherry+tart3.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-6OUHm7ml8Tais9vhKzwheUA3Ukn2WbWYMHiYmcf0a6EDOfIV84xT-9gFkZiumX7YPxcZ_oDDvWZAOyBa2glrYtQ84J7Kv2NmXjjc_c6Colo1QkAI1HJIeT9lEyfBktcxsFKuTG45uU/s400/cherry+tart4.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_lb47FfuR7V0EAspA6b-Pa914I0ZGdchLuB80b7bCpjOnGYyyPYBMcf28uQpcffOfhhOfMIcHNP_5nzmzidsZKq0lgyNGOpc8uaUSZM24PRWjsiwl-iTtcAn7ZX0I8dW1Xx1RcsPB0g/s400/cherry+tart6.jpg)
Enjoy!
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Comments
yumminess ... absolutely delish!
And what is frangipane? Of course, you're correct - I don't have it in my fridge.
Mil
Cherry & almond... excellent combo!
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!