Mini Cherry Tartlets

 

Ingredients:

For the tartlet shells

1 1/4 cups all-purpose flour

1/2 cup unsalted butter, cold and cubed

1/4 cup powdered sugar

1 large egg yolk

1–2 tablespoons cold water

1/2 teaspoon vanilla extract

For the cherry filling

2 cups cherries, pitted (fresh or frozen)

1/3 cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

1/4 cup water

Optional finishing

Powdered sugar, for dusting

Fresh mint leaves, for garnish

Directions:

In a bowl, combine flour and powdered sugar. Cut in cold

butter until mixture resembles coarse crumbs.

Add egg yolk, vanilla, and cold water. Mix gently until

dough forms.

Shape dough into a disc, wrap, and chill for 30 minutes.

Preheat oven to 350°F (175°C).

Roll out dough and cut circles to fit mini tartlet molds.

Press gently into molds and prick bases with a fork.

Bake shells for 12–15 minutes until lightly golden. Cool

completely.

In a saucepan, combine cherries, sugar, lemon juice,

water, and cornstarch.

Cook over medium heat until thick and glossy, about 5–7

minutes. Cool slightly.

Spoon cherry filling into cooled tartlet shells.

Chill for 20 minutes before serving. Dust with powdered

sugar if desired.

Prep Time: 30 minutes | Cooking Time: 20 minutes |

Total Time: 50 minutes

Kcal: 190 kcal | Servings: 10 mini tartlets