TeaTime Magazine

Cherry Tartlets

Betty Terry
Strawberry Meringue Kisses

These three Valentine's Day sweets are Cherry Tartlets (left), Strawberry Meringue Kisses (center), and Chocolate–Peanut Butter Tartlets (right).

These individual Cherry Tartlets are a perfect way to say, “I love you.”

Cherry Tartlets
Yield: 8 tartlets • Preparation: 45 minutes • Bake: 6 minutes • Cook: 6 to 9 minutes • Refrigerate: 3½ hours
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Ingredients
  1. 2 (14.1-ounce) packages refrigerated pie dough (4 sheets)
  2. 1 egg white, whisked
  3. 1 tablespoon whole milk
  4. ¾ cup plus 1 teaspoon sugar, divided
  5. 1 (14.5-ounce) canned whole pitted red tart cherries in water, chopped and liquid reserved
  6. 2 teaspoons fresh lemon juice
  7. 2 teaspoons fresh orange zest
  8. ⅛ teaspoon salt
  9. 1 tablespoon arrowroot powder
  10. 1 tablespoon water
  11. 3 to 4 drops liquid red food coloring
Instructions
  1. Preheat oven to 450°.
  2. Unroll 2 pie dough sheets on a work surface. Using a 4½-inch cutter, cut 8 rounds from pie dough. Press into 4-inch tartlet pans with removable bottoms. Place on rimmed baking sheets, and refrigerate for 30 minutes.
  3. Prick crusts with a fork, and brush crusts with egg white.
  4. Bake for 5 to 7 minutes. Let cool completely before removing tartlet crusts from pans.
  5. Line another rimmed baking sheet with parchment paper. Set aside.
  6. Unroll remaining 2 pie dough sheets on a work surface. Using a 3-inch round cutter, cut 8 rounds from pie dough. Place on prepared baking sheet.
  7. Using a linzer-size heart-shaped cutter, cut 4 hearts from center of each round, with points of hearts toward center. (See photo at left.) Brush rounds evenly with milk, and sprinkle evenly with 1 teaspoon sugar.
  8. Bake until lightly browned, approximately 5 minutes. Let cool completely.
  9. In a medium saucepan, combine cherries with reserved liquid, remaining ¾ cup sugar, lemon juice, orange zest, and salt, stirring to blend. Cook over medium heat to meld flavors, 3 to 5 minutes.
  10. In a small bowl, combine arrowroot powder and water, stirring to blend. Add to cherry mixture. Cook and stir over medium heat until thickened, 3 to 4 minutes. Add food coloring, stirring to incorporate. Remove saucepan from heat, and let mixture cool completely.
  11. Refrigerate in a covered container until cold, approximately 2 hours.
  12. Divide cold cherry mixture evenly among baked tartlet crusts. Top each tartlet with a heart-cutout round.
  13. Refrigerate for 1 hour before serving.
Notes
  1. • Cherry tartlets can be assembled earlier in the day and refrigerated until serving time. Cherry-pie filling can be made a day in advance and refrigerated overnight in a covered container.
  2. • Arrowroot powder produces a shiny, clear filling. Cornstarch may be substituted, but mixture will be cloudy.
TeaTime Magazine https://teatimemagazine.com/
 From TeaTime January/February 2015

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