Azumaya Cherry Tartlets Recipes

Steps:

• Heat oven to 350 degrees F/180 degrees C
• For the pastry: Put the flour, sugar and salt in a large bowl. Add the butter pieces, and pinch with the fingers to create a crumb texture. Make a well in the middle, and add the eggs. Quickly work in the flour mixture to create dough. Do not over-mix. Pat into a disk and refrigerate 15 minutes before rolling out. Fit into a 9-inch tart pan.
• For the filling: Arrange the cherries in the crust. Beat the eggs with the sugar, and then stir in the creme fraiche and vanilla. Pour the custard over the cherries. Bake until set, about 25 minutes. Cool before serving.

Steps:

• Mix together the butter, sugar, flour, a pinch of salt and the egg in a food processor to make a dough, then wrap and leave to rest in the fridge for 30 mins. The dough should be cold but still easy to work with by the time you roll it out.
• Meanwhile, make the frangipane filling. Melt the butter in a pan over a low heat, then set aside to cool slightly. Beat the sugar with the eggs and lemon zest in a bowl until creamy. Pour in the melted butter while continuing to beat, then add the ground almonds (or almond flour) and fold into the mixture. Heat oven to 175C/155C fan/gas 3½.
• Line a buttered tart tin or ring mould (approximately 23cm) with the rolled-out pastry dough, then trim any overhanging edges. Spread the frangipane evenly into the tin and arrange the cherries on top with some of their syrup, so the top of the tart is covered in a thin layer.
• Put the tart in the oven and bake for about 40-45 mins until golden brown, puffed and firm to the touch. Leave to cool on a rack. Dust with some icing sugar, if you like, before serving in slices.

Steps:

• In a small bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes., Preheat oven to 450°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15x10x1-in. baking pan; flute edges. , Bake 10-11 minutes or until golden brown. Cool 5 minutes before removing tart shells from custard cups; cool completely on wire racks., For filling, in a large saucepan, combine sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into sugar mixture until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cherries, butter, almond extract and food coloring if desired. Cool to room temperature. Spoon about 1/4 cup filling into each tart shell.