Cherry Tartlets

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe is from Julia. If the dough turns out too dry, you can add a little ice water, sour cream, or a raw egg yolk to it. If the baking molds are ceramic, they should be greased with butter; if they are non-stick, this is not necessary. Work with the dough as quickly as possible so it doesn't warm up from your hands. These tartlets can be made with cherries, plums, peaches, or nectarines.

Ingredients

Marinated cherries - 15.9 oz
Butter - 7.6 oz
Chopped almonds - 3.5 oz
Farm fresh eggs - 3 pieces
Brown Sugar - 2 tablespoons
Vanilla salt - 1 teaspoon
Ocean salt - 0.7 teaspoons
Wheat Flour - 8.6 oz
Pea shoots - 7.1 oz

Step by Step guide

Step 1

Preheat the oven to 374°F.

Step 2

Cut the chilled butter into small cubes and place it in the food processor bowl, add 220 grams of flour, an egg, vanilla sugar, 1/2 teaspoon of salt, and mix with the dough attachment until a homogeneous mass is obtained.

Step 3

Evenly distribute the dough among the tartlet molds and place them in the refrigerator for 40 minutes.

Step 4

Prepare the marzipan: grind the almonds in a blender, add the softened butter, sugar, a pinch of salt, and blend until a homogeneous mass is obtained. While continuing to blend, add the remaining eggs one at a time, sprinkle in 1 tablespoon of flour, and blend a little more.

Step 5

Cut squares from baking paper according to the number and size of the tartlets, place the paper on the dough, and top with peas.

Step 6

Place the tartlets in the preheated oven and bake for 5–7 minutes with the peas, then 2–3 minutes without the peas.

Step 7

Distribute the marzipan mass into the tartlets, spread it evenly, and try to place as many berries on top as possible. Lower the oven temperature to 356°F and bake the tartlets for 15 minutes.