Cherry Bakewell Tartlets
Cherry Bakewell Tartlets, a traditional and delicious British dessert, are comprised of jam and almonds layered in a shortbread crust.
Author: Tea Time Magazine July 2021
Servings 8 servings
Ingredients
- 4 tablespoons salted butter
- 2 large eggs
- ¼ cup extra-fine granulated sugar
- ¼ cup plus 2 tablespoons almond flour
- Tartlet Shells recipe follows
- ¼ cup cherry preserves divided
- ½ cup sliced almonds
Tartlet Shells Ingredients:
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- ⅛ cup confectioners’ sugar
- ¼ teaspoon salt
- ½ cup plus 2 tablespoons very cold unsalted butter cubed
- 1 tablespoon ice-cold water
Instructions
Tartlet Shells Instructions:
- Lightly spray 8 (3½-inch) tartlet pans with cooking spray.
- In the work bowl of a food processor, pulse together flour, sugars, and salt until combined.
- Add cold butter, pulsing until it resembles coarse crumbs.
- With processor running, add 1 tablespoon ice-cold water, pulsing until mixture comes together and a ball of dough forms.
- Turn out dough onto a lightly floured surface, and divide in half.
- Shape each dough half into a disk, and wrap in plastic wrap.
- Refrigerate for at least 30 minutes.
- Preheat oven to 375°.
- Working with one dough portion at a time, turn out dough onto a lightly floured surface.
- Using a rolling pin, roll out dough to a ¼-inch thickness.
- Using a tartlet pan as a guide, cut 4 shapes from each dough portion.
- Being careful not to stretch dough, place dough pieces on top of prepared pans.
- Lightly press dough into bottom of pans, trimming excess as needed.
- Using a rolling pin, roll over tops of tartlet pans to trim excess dough.
- Using the wide end of a chop-stick, press dough into indentations in sides of pans.
- Place tartlet pans on a rimmed baking sheet, and freeze for 15 minutes.
- Place a 5-inch square of parchment paper in each tartlet pan, letting ends extend over edges.
- Add pie weights.
- Bake for 10 minutes.
- Carefully remove pie weights and parchment.
- Using a fork, prick bottoms of tartlet shells.
- Bake until light golden brown, 8 to 10 minutes more.
- Let cool completely in pans.
- Leave shells in pans and use immediately.
Cherry Bakewell Tartlet Instructions:
- Preheat oven to 350°.
- In a small saucepan, heat butter over low heat until browned and fragrant.
- Remove from heat and let cool slightly.
- In a medium bowl, whisk together eggs and sugar.
- Add browned butter, whisking until blended.
- Add almond flour, folding until incorporated.
- Place Tartlet Shells on a rimmed baking sheet.
- Using a levered 2-teaspoon scoop, portion 1 scoop preserves into each prepared Tartlet Shell.
- Divide almond mixture among tartlet shells.
- Arrange sliced almonds on top of filling, covering surface.
- Bake until filling is firm, 13 to 15 minutes.
- Let cool completely.
- Carefully remove from tartlet pans.
- Store tartlets in an airtight container at room temperature and serve within a day.
Notes
Source: https://teatimemagazine.com/cherry-bakewell-tartlets-recipe/
Recipe is from the July 2021 Tea Time Magazine.
Recipe is from the July 2021 Tea Time Magazine.