Cherry Mini Tarts Recipe: Easy and Delicious
The allure of cherry mini tarts lies in their perfect balance of a buttery, crisp pastry with the sweet, tangy filling of cherries. These treats not only taste delicious but also add a touch of elegance to any occasion. In this detailed guide, we'll walk through an easy cherry mini tarts recipe, ensuring you can bring this delightful dessert to life in your kitchen.
Ingredients for Cherry Mini Tarts
Before we dive into the process, let's ensure we have all the necessary ingredients:
- Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1-2 tbsp ice water
- Cherry Filling:
- 2 cups fresh or frozen cherries (pitted if fresh)
- 1/3 cup granulated sugar
- 1 tbsp cornstarch
- 1/2 cup water
- 1/2 tsp almond extract (optional, for flavor)
- Additional:
- Powdered sugar for dusting
Preparation Steps
Making the Tart Crust
Let's start with the base of our mini tarts:
- Combine Ingredients: Mix flour, sugar, and salt in a bowl. Add butter, using a pastry cutter or your fingers, until the mixture resembles coarse crumbs.
- Add Water: Gradually incorporate ice water, mixing until the dough begins to come together. If the dough is too dry, add another tablespoon of water.
- Form Dough: Gently knead the dough a few times, then wrap it in plastic and chill for at least 30 minutes. This resting period helps the dough to set, ensuring a flakier crust.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Use a cookie cutter or a glass to cut out circles slightly larger than the mini tart molds.
- Shape Tarts: Press the dough into tart molds, shaping neatly. Prick the base with a fork to prevent puffing.
- Pre-Bake: Bake the tart shells for about 10 minutes until they start to set but aren't browned. This pre-baking (or blind baking) ensures the crust stays crisp.
🍒 Note: Ensure your dough remains cold; if it warms up too much, refrigerate it again before using.
Making the Cherry Filling
Now let's prepare the cherry filling:
- Prepare Cherries: If using fresh cherries, pit them. If frozen, ensure they are thawed. Roughly chop if desired for texture variation.
- Cook the Filling: Combine cherries, sugar, cornstarch, water, and almond extract in a saucepan over medium heat. Stir until the mixture thickens and the cherries soften, about 8-10 minutes.
- Cool Down: Allow the filling to cool slightly. The consistency should be thick enough to hold its shape but not set completely.
Assembling the Tarts
With both the crust and filling ready:
- Fill the Tarts: Spoon the cherry filling into the pre-baked tart shells. Do not overfill; leave some room for the filling to settle.
- Bake Again: Return the tarts to the oven for another 10-15 minutes, or until the edges are golden and the filling is set.
- Cool and Finish: Let the tarts cool completely. Dust with powdered sugar just before serving for an attractive finish.
🍰 Note: For an added touch, you can brush the tarts with a bit of melted cherry jam for a glossy appearance.
Variations and Tips
- Fruit Variations: Try different fruits like blueberries, raspberries, or a combination for varied flavor profiles.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend for dietary needs.
- Vegan Tarts: Use a vegan butter alternative for the crust and ensure your cherries or fillings are free from animal products.
- Crust Decoration: Get creative with lattice tops or decorative cutouts from the remaining dough.
In summary, crafting cherry mini tarts combines simplicity with elegance. By following these steps, you've created not just a dessert, but a delight for the eyes and the palate. The cherry filling, with its rich color and flavor, complements the crisp, buttery pastry, creating a delightful bite-sized treat perfect for any gathering.
Can I use canned cherries for the filling?
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Yes, you can use canned cherries. Make sure to drain them well to remove any excess liquid before cooking with sugar and cornstarch.
How long do cherry mini tarts last?
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Stored in an airtight container at room temperature, they should last for 2-3 days. Refrigerating will extend their shelf life to about a week.
Can I freeze cherry mini tarts?
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Yes, you can freeze them! Ensure they are cooled completely, then place them in a single layer in a freezer-safe container with parchment paper between layers. They can last up to 3 months in the freezer.
