These delectable cherry-filled miniature tarts are the perfect sweet treats to pair with a cup of hot tea. Zingy orange zest is the star ingredient to brighten up these fruity desserts. Pictured with our Toffee Shortbread.
Cherry-Orange Tartlets
Makes 18
Ingredients
- ½ cup unsalted butter, softened
- ⅓ cup confectioners’ sugar
- ½ teaspoon fine sea salt
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup cherry preserves
- 2 teaspoons fresh orange zest
- ½ cup cold heavy whipping cream
- Garnish: fresh orange zest curls
Instructions
- Preheat oven to 325°. Place 18 (2¼-inch) round tartlet pans on a rimmed baking sheet.
- In a large bowl, beat together butter, sugar, and salt with a mixer at low speed until smooth and combined. Beat in egg and vanilla extract, stopping to scrape bottom and sides of bowl. With mixer at low speed, gradually add flour, beating until just combined and a dough forms.
- Divide dough into 18 balls, and press each into a tartlet pan, making sure the bottom and sides are even thickness. Refrigerate tartlet pans until dough is firm, at least 30 minutes.
- In a medium bowl, stir together cherry preserves and orange zest. Divide mixture evenly among chilled prepared tartlet pans, approximately 1 tablespoon each, making sure not to overfill.
- Bake until edges of tartlets are light golden brown and filling is set, 30 to 35 minutes. Let cool completely in pans before gently removing. Store in a single layer in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
- In a small bowl, beat cream until stiff peaks form. Transfer whipped cream to a piping bag fitted with a small open star tip (Wilton #21). Pipe whipped cream onto each tartlet. Serve immediately, or place in an airtight container, refrigerate, and serve within 2 hours.
- Just before serving, garnish with orange zest curls, if desired.
Notes
MAKE-AHEAD TIP: Dough can be refrigerated for up to 3 days or frozen for up to 1 month.
