Cottage Cherry Tarts
Delightfully rustic and irresistibly sweet, Cottage Cherry Tarts are the perfect handheld dessert for any occasion. These flaky, golden tarts feature a buttery homemade pastry filled with a luscious cherry compote infused with hints of vanilla and a touch of zesty lemon. Whether you use fresh or frozen cherries, the filling is rich, vibrant, and perfectly balanced between sweet and tart. Ideal for picnics, tea parties, or casual desserts, these miniature tarts are easy to prepare and bake to perfection in just 25 minutes. For an extra touch of elegance, dust them with powdered sugar right before serving. If you're searching for a charming way to showcase seasonal cherries, this recipe is sure to impress!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter (cold, diced)
- 2 tablespoons granulated sugar
- 3 tablespoons cold water
- 400 grams pitted cherries (fresh or frozen)
- 100 grams granulated sugar (for filling)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- 1 teaspoon milk (for egg wash)
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold, diced butter and use your fingers or a pastry blender to rub the butter into the flour until the mixture resembles coarse crumbs.
Add the cold water one tablespoon at a time, mixing gently until the dough just comes together. Do not overmix. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the cherry filling. In a medium saucepan over medium heat, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir until the cherries release their juices and the mixture thickens, about 5-7 minutes. Remove from heat and allow the filling to cool completely.
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 3mm (1/8 inch) thickness. Use a round cutter (about 10cm or 4 inches in diameter) to cut out circles from the dough.
Place a tablespoon of the cherry filling in the center of each dough circle. Fold the edges of the dough up around the filling to create a rustic tart shape, leaving the center exposed.
Transfer the tarts to the prepared baking sheet. In a small bowl, whisk together the egg and milk to create an egg wash. Brush the egg wash over the exposed edges of the dough.
Bake the tarts in the preheated oven for 20-25 minutes, until the crust is golden brown and the filling is bubbly.
Allow the tarts to cool on a wire rack. Dust with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 31.1 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 203 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
