Sweet And Sour Cherry Tartlets Recipes

SOUR CHERRY TARTLETS

Steps:

• Make pastry:
• Mix first 4 ingredients in medium bowl. Add butter. Rub in with fingers until butter is size of small peas. Add egg; mix until dough comes together. Gather into ball. Shape into 5-inch-long log. Wrap in waxed paper; chill 1 hour.
• Make pastry cream:
• Whisk yolks and 1/4 cup sugar in heavy small saucepan. Whisk in flour, then milk. Add lemon peel. Bring to boil over medium-high heat, whisking constantly. Remove from heat. Whisk in vanilla. Transfer to bowl. Press plastic wrap onto surface. Chill until cold, about 1 hour. (Pastry and pastry cream can be made 1 day ahead. Keep chilled.)
• Preheat oven to 375°F. Cut dough into twenty 1/4-inch-thick slices. Roll out 1 dough slice between sheets of floured plastic wrap to 3 1/2-inch round. Transfer to 3-inch-diameter tartlet pan with 1/2-inch-high sides. Repeat with 9 more dough pieces and tartlet pans.
• Remove lemon peel from pastry cream. Spoon 1 tablespoon pastry cream into each crust. Top each with 2 teaspoons jam. Roll remaining 10 dough pieces out between sheets of floured plastic wrap to 3 1/2-inch rounds. Place 1 round atop each tartlet. Pinch dough edges together to seal.
• Place tartlets on baking sheet. Bake until pastry is golden on top, about 30 minutes. Using small knife, loosen tartlets from pans. Remove from pans. Transfer to rack; cool. Sift powdered sugar over.

SWEET CHERRY TART

Steps:

• Preheat oven to 400 degrees.
• Make Sour Cream Pastry.
• Combine flour and 1/2 tsp.
• sugar in large bowl.
• Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
• Stir in sour cream until dough holds together.
• Turn out onto floured surface and knead gently 2 or 3 times.
• Divide dough in half and freeze half for another use.
• This light pastry may be used for any pie.
• Roll out pastry on lightly floured surface to fit a 10-inch flan pan.
• Flute edges high.
• Cut aluminum foil to fit center of pastry shell and then fill with pie weights or dried beans.
• Bake at 400 degrees for 10 minutes.
• Remove from oven and CAREFULLY remove the weights and foil from the pastry shell.
• Set aside.
• Re-set oven to 350 degrees.
• In large bowl, combine eggs, sugar and whipping cream with a wire whisk.
• Beating constantly, add scalded milk until all is blended well.
• Arrange cherries in bottom of pastry shell; pour custard over cherries.
• Bake at 350 degrees for 35-40 minutes or until a knife inserted 1 inch from the outside edge comes out clean.
• Center will set as custard cools.
• Cool completely.
• Garnish with whipped cream, if desired.