Cherry Tartlets

Name: Cherry Tartlets
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 250 g Flour; 1 knife tip Baking Powder; 1 pinch Salt; 1 package Vanillin sugar; 100 g Sugar; 125 g Butter; 1 glass (720 ml) Sour cherries; 1 bag of red cake glaze; 1 TABLESPOON crushed hazelnuts; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Lemon balm

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

250 g Flour
1 knife tip Baking Powder
1 pinch Salt
1 package Vanillin sugar
100 g Sugar
125 g Butter
1 glass (720 ml) Sour cherries
1 bag of red cake glaze
1 TABLESPOON crushed hazelnuts
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Lemon balm

Directions

1
For the short pastry, put flour, baking powder, salt, vanillin sugar, 75 g sugar, butter in flakes and 10 tablespoons of ice water in a mixing bowl. Work through with the dough hooks of the hand mixer.
2
Then knead with your hands to a smooth dough. Cover the dough and put it in a cool place for about 30 minutes. In the meantime pour the cherries onto a sieve and drain well. Collect the juice. Divide the dough into 6 equal pieces.
3
With lightly floured hands, place in 6 well greased tartlet cups (9 cm Ø bottom, 12 cm Ø top), press well and prick several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 15-17 minutes.
4
Take it out of the oven, place it on a grid and let it cool down a little. Turn out of the moulds and let them cool on the grid. Spread the cherries evenly on the bases. Measure 250 ml cherry juice and mix the cake glaze powder and the remaining sugar in a small pot.
5
Stir in the cherry juice bit by bit. Bring to the boil while stirring constantly and spread evenly over the cherry tartlets from the middle. Leave to cool. Sprinkle with nuts and serve decorated with lemon balm as desired.