Cherry Tartlets


by: Sara Joe

These are a variation on the apricot tartlets with frangipane; another - for berry tartlets - follows this recipe.


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serves: 1

12 ounces fresh cherries (or one 12-ounce package frozen cherries)

1/2 cup water

1 tablespoon sugar or more (plus additional for sprinkling)

734 grams dough (sweetened basic pie and tart pastry dough or cream cheese tart and pie pastry dough)

3/4 cup frangipane (almond cream, or hazelnut frangipane)

2 tablespoons butter (melted)

Nutrition Facts
Cherry Tartlets

Servings Per Recipe: 1

Amount per Serving

Calories: 3668

  • Total Fat: 175.8 g
  •     Saturated Fat: 53.5 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 274.4 mg
  • Sodium: 3305.4 mg
  • Total Carbs: 500.1 g
  •     Dietary Fiber: 12.3 g
  •     Sugars: 214.5 g
  • Protein: 34.7 g

how is this calculated?

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1.  Simmer the cherries in a covered saucepan with water and sugar until they release their juices.

2.  Take the cherries out ofthe liquid with a slotted spoon. Cook the cherry liquid down until syrupy.

3.  Line tartlet rings with the dough, then spread frangipane over them. Arrange the cherries over the frangipane.

4.  Brush the cherries with melted butter and sprinkle with granulated sugar. Bake until golden brown, then brush with the reserved cherry liquid.

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