Friday, July 25, 2008

Sour Cherry and Chocolate Tartlettes



It's been very hot here lately, so I've been baking things I can make in my toaster oven. Even using that small appliance seems make my hot apartment even hotter, but after days of craving nothing but cucumber sandwiches, I got itchy to bake. I made up this recipe for these tartlettes after staring at the beautiful cherries I got at the farmer's market, and used my favorite pastry dough recipe from Martha Stewart for the shells.

I brought these over to my friend's new apartment for our weekly Project Runway date and we gobbled them up with some chilled wine. They softened the blow of Suede's win. Suede is psyched. Suede talks in third person. We love to hate Suede.

Sour Cherry Tartlettes
(makes 6)

Ingredients:

Filling:

1 c. sour cherries, pitted and halved
1/2 c. sugar
6 T. bittersweet chocolate chips

Pastry: (Martha Stewart recipe)

1 1/4 c. flour
1/2 t. sugar
1 c. butter
1/2 T. white distilled vinegar
1 oz. ice water


1. Put cherries and sugar in bowl together and mix so cherries are coated. Set aside.

2. Pulse flour and sugar in food processor. Add butter (cut into 1" pieces), pulse until mixture resembles coarse meal. Add vinegar and half of ice water, pulse until dough comes together. If dough is too dry, add water half a teaspoon at a time, until a ball forms.

3. Gather dough together and form into a round disc. Cover and put in fridge if it needs to stiffen.

4. Preheat oven to 375 degrees F.

5. When dough can be handled, roll it out between two sheets of parchment paper until 1/8" thick. Cut and shape into cupcake pan. Poke bottom and sides of shells with fork.

6. Line each shell with parchment paper (or foil) and weigh down with pie weights or uncooked rice. Bake about 10 minutes.

7. Remove shells from oven. Remove parchment (or foil) and weights. In each shell put 1 T. chocolate chips. Spoon sweetened cherries on top of chocolate. If there is a sugar syrup at bottom of bowl, pour a small amount on top of each tart.

8. Put tarts back in oven. Let back for approximately 20 more minutes, until pastry is golden.

9. Remove tarts from oven. Cool for five minutes in pan. Remove carefully from pan and allow to cool completely on a rack. Enjoy.

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