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Sour cherry tarts
Sour cherry tarts
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Ingredients:
  • 90g butter, chilled, cubed
  • 150g (1 cup) plain flour
  • 100g (1 cup) almond meal
  • 30g icing sugar
  • 1 - 20.00 gm chilled water
  • Melted butter, to grease
  • 1 x 720g jar pitted sour cherries, well drained
  • 160g (1/2 cup) redcurrant jelly
  • 250g light cream cheese, at room temperature, coarsely chopped
  • 60ml (1/4 cup) thin cream
  • 12.00 gm icing sugar mixture, sifted
  • 1/2 tsp finely grated lemon rind
Instructions:
  • Combine butter, flour, almond meal, and icing sugar in a food processor until fine and crumbly, about 10-20 seconds. Gradually add water and process until mixture forms a cohesive dough.
  • Transfer the dough to a lightly floured surface and gently shape it into a smooth ball using your hands. Cover it with plastic wrap and let it chill in the fridge for 45 minutes to rest.
  • Preheat oven to 180°C. Brush six fluted tart tins with removable bases with melted butter. Divide dough into 6 portions. Roll out each portion to 7mm thick and cut a disc using a 13cm cutter. Line tins with pastry discs, pressing gently and trimming excess. Prick pastry base with a fork, then bake for 10 minutes until golden. Cool pastry cases on a tray for 15 minutes after removing from tins.
  • For the filling, whip the cream cheese in a small bowl until smooth using a wooden spoon. Mix in the cream, icing sugar, and lemon zest until fully combined. Divide the filling evenly among pastry cases and use a spoon to create a smooth surface. Top with a single layer of cherries.
  • Gently warm the redcurrant jelly in a small saucepan until melted. Brush cherries with the warm jelly. Serve right away or chill tarts before serving.

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