Mon Cherry.

Cherry Tartlets
Every year the family topic of debate is whether to go Cherry picking or not...

And then every year we go, have a ball, eat too many cherries and come home with enough fruit to feed the whole neighbourhood. I don't really mind because they are my favourite fruit and they freeze rather well, or can be popped into a jar of brandy and used in all sorts of ways.


I have many fond childhood memories of cherry fights and pip spitting competitions (my father taught everyone's kids to spit cherry pips despite numerous comments of disgust and shock from parents, and still does today).

My most delicious memory of cherries is the way that my Gran makes her traditional Cherry tart. This tart is served every year from Birthdays to Christenings along with her indescribably delicious German cheesecake and apricot trifle. I love it because it isn't too sweet or too rich, and just shows the cherries off in a simple way so they can do their thing and you can get the full joy from their flavour.

This tart is normally made in a flan crust and served in one big tart, but I thought it would be fun to serve them in bite sized tartlets.
The only tricky thing here is that once baked, Phyllo pastry will be become very mushy on standing, so serve immediately and make sure that the glaze that is added is thick enough to coat the cherries, and not soak the pastry.

Cherry Tartlets
(makes 12 small)
1/4 pack of Phyllo pastry cut into circles.
100g cherries, pips removed
Glaze:
10 cherries, pips removed
75ml water
5ml sugar
3g gelatine

For the glaze: 
Cook all ingredients in a pot until a good red colour is achieved, you can squash the cherries.
Add the gelatine to 10ml of cold water and leave to sponge for 5 to 10 minutes.
Strain the glaze, and add the gelatine.
Stir well, and allow to cool and thicken slightly.

Grease a muffin tray of suitable size, according to the size of the circles you cut out in the Phyllo pastry.
Squash 3 circles of pastry into the bottom of the muffin case.
Brush with melted butter, proceed to work around the sides with circles of pastry, brushing with melted butter.
Bake in the over for about 10 minutes until golden brown.

Place 1/4 spoon of raspberry jam in the borrom of the tart.
Add cherries to fit. Spoon over thickened cherry glaze.

Serve immediately with lots of whipped cream.

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