Mini Cherrypomegranate Tartlets With Tangy Glaze: Exquisite Bite-Sized Delight

I’m Emma, the heart and hands behind GrandMmaDelights. This space was born from my deep love for cooking and the joy it brings when meals are shared with family and friends. For me, food is about connection, celebration, and transforming simple ingredients into something truly special.

GrandMmaDelights was created to offer approachable yet comforting recipes that anyone can make—whether it’s a cozy weeknight meal or a show-stopping dessert. My goal is to help you discover the joy of cooking from scratch and the magic of bringing people together around the table.

When I’m not in the kitchen, I love exploring new flavors, learning from global food cultures, and spending quality time with loved ones—usually around a delicious meal we’ve made together.

Through GrandMmaDelights, I hope to inspire you to embrace the beauty of home cooking. Thank you for being a part of this delicious journey—I can’t wait to share even more amazing recipes with you!

Mini Cherrypomegranate Tartlets With Tangy Glaze

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• Author: Emma
• Total Time: 57 minutes
• Yield: 8 servings 1x

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Description

Indulge in our Mini Cherrypomegranate Tartlets recipe with a tangy glaze. Learn how to create these delightful treats that are perfect for any occasion!

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Ingredients

Scale 1x2x3x

• 1 cup (240 ml) all-purpose flour (120 grams)
• 1/2 cup (120 ml) unsalted butter, cold and cubed (113 grams)
• 1/4 cup (60 ml) granulated sugar (50 grams)
• 1/4 teaspoon (1 ml) salt (1.5 grams)
• 2 tablespoon (30 ml) s cold water (30 milliliters)
• 1 cup (240 ml) fresh cherries, pitted and halved (160 grams)
• 1/2 cup (120 ml) pomegranate seeds (90 grams)
• 1/4 cup (60 ml) powdered sugar (30 grams)
• 1 tablespoon (15 ml) lemon juice (15 milliliters)
• 1 teaspoon (5 ml) cornstarch (2.5 grams)
• 1 tablespoon (15 ml) water (15 milliliters)

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine the all-purpose flour, granulated sugar, and salt.
3. Add the cold, cubed butter to the flour mixture.
4. Use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs.
5. Add the cold water gradually, mixing until a dough forms.
6. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
7. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
8. Cut the dough into small circles, slightly larger than your tartlet molds.
9. Gently press the dough circles into the tartlet molds, trimming any excess.
10. Poke the bottom of each tartlet with a fork to prevent puffing.
11. Bake the tartlet shells in the preheated oven for 10-12 minutes or until golden.
12. Let the tartlet shells cool completely on a wire rack.
13. In a small bowl, combine the powdered sugar and lemon juice to make the glaze.
14. Stir until the glaze is smooth and set aside.
15. In a saucepan, combine pitted and halved cherries with pomegranate seeds.
16. Dissolve the cornstarch in 1 tablespoon of water.
17. Add the cornstarch mixture to the saucepan with the fruit.
18. Cook over medium heat, stirring, until the mixture thickens slightly.
19. Remove the saucepan from heat and let the fruit mixture cool.
20. Spoon the cherry-pomegranate filling into the cooled tartlet shells.
21. Drizzle the lemon glaze over the fruit filling.
22. Allow the glaze to set before serving the tartlets.

Notes

• Make sure to use cold, cubed butter for a perfect dough texture.
• Chill the dough before rolling it out for easier handling.
• Poke holes in the tartlet shells’ bottom to prevent puffing while baking.

• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: N/A

Nutrition

• Calories: 220
• Fat: 10g
• Protein: 2g

Keywords: mini tartlets, cherry pomegranate, tangy glaze, dessert recipe, fruit tartlets, sweet treats

Crafting Mini Cherrypomegranate Tartlets With Tangy Glaze

Fundamentals

Mini Cherrypomegranate Tartlets With Tangy Glaze are a delightful treat that combines the sweetness of cherries and pomegranate with a zesty lemon glaze. These tartlets are perfect for any occasion, from casual gatherings to elegant dinners. The foundation of this recipe is a simple yet flaky tartlet shell that cradles the vibrant fruit filling.

The ingredients for these tartlets are straightforward, starting with all-purpose flour, unsalted butter, granulated sugar, and a pinch of salt. The dough comes together with the addition of cold water, forming a base that’s both tender and sturdy. The star of the show, however, is the fresh cherries and pomegranate seeds, which create a luscious and colorful filling.

Preparation/setup

Before diving into the preparation, ensure all ingredients are ready. Preheat your oven to 350°F (175°C). Start by mixing the dry ingredients—flour, sugar, and salt—in a bowl. Incorporate the cold, cubed butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Once the dough is chilled, roll it out on a lightly floured surface to about 1/8-inch thickness. Cut the dough into circles slightly larger than your tartlet molds. Press the circles into the molds, trimming any excess. This step ensures the tartlets maintain their shape during baking. Poke the bottom of each shell with a fork to prevent puffing.

Perfecting the Mini Cherrypomegranate Tartlets

Technique

Baking the tartlet shells requires precision. Place them in a preheated oven and bake for 10-12 minutes or until golden. Watch closely to prevent over-baking. Once done, let the tartlet shells cool completely on a wire rack. This cooling step is crucial as it prevents the filling from becoming too runny and helps the shells maintain their structure.

While the shells are cooling, prepare the glaze and filling. In a small bowl, whisk together powdered sugar and lemon juice until smooth. In a saucepan, combine cherries and pomegranate seeds. Dissolve cornstarch in water and add it to the fruit mixture. Cook over medium heat, stirring until it thickens slightly. Remove from heat and let it cool before spooning it into the tartlet shells.

Tips/tricks

For best results, use fresh, ripe cherries and pomegranate seeds. Their natural sweetness enhances the flavor profile of the tartlets. When rolling out the dough, ensure it’s evenly thick to bake uniformly. If the dough becomes too soft while working, refrigerate it briefly before continuing.

To streamline the process, prepare the dough a day in advance. This allows the flavors to meld and makes rolling out easier. If you love experimenting with flavors, try adding a pinch of cinnamon or nutmeg to the fruit filling for a warm, spicy note.

Bringing It All Together

Perfecting results

The final assembly of Mini Cherrypomegranate Tartlets With Tangy Glaze is where the magic happens. Once the tartlet shells and filling are ready, spoon the cooled fruit mixture into each shell. Drizzle the lemon glaze over the fruit filling, allowing it to set before serving. This glaze adds a bright, tangy contrast that elevates the overall taste.

To ensure the tartlets remain crisp, serve them shortly after assembly. If making ahead, store the shells and filling separately, combining them just before serving. This approach keeps the tartlets fresh and prevents sogginess.

Troubleshooting/variations

If the tartlet shells crack during baking, it could be due to overworking the dough. Handle the dough gently and avoid excessive rolling. If the filling doesn’t thicken, ensure the cornstarch is fully dissolved before cooking. Adding a bit more cornstarch can help achieve the desired consistency.

For variations, consider swapping cherries with other berries like raspberries or blueberries. Each fruit offers a unique twist to the tartlets. Explore different glazes by incorporating flavored extracts or zest for a personalized touch.

Enjoying and Storing Your Tartlets

Serving/presentation

Presentation plays a vital role in showcasing the beauty of these tartlets. Arrange them on a platter, garnished with fresh mint leaves or a dusting of powdered sugar for an elegant touch. Their vibrant colors and glossy glaze make them visually appealing, enticing guests to take a bite.

Serve these tartlets as a delightful dessert following a savory main course or as an indulgent treat with afternoon tea. Their size makes them perfect for individual servings, ensuring everyone enjoys their own little piece of sweetness.

Pairings/storage

For a complete culinary experience, pair these tartlets with a refreshing beverage such as iced tea or lemonade. Their tangy flavor complements the lightness of these drinks, creating a harmonious balance. Alternatively, a hot cup of herbal tea can enhance the tartlets’ fruity notes, making for a cozy indulgence.

Store any leftover tartlets in an airtight container in the refrigerator for up to three days. To maintain their crispness, avoid stacking them. If you need to prepare them in advance, keep the shells and filling separate, assembling just before serving.

Conclusion

Creating Mini Cherrypomegranate Tartlets With Tangy Glaze offers a delightful way to enjoy the vibrant flavors of cherries and pomegranate. With a flaky tartlet shell and a zesty lemon glaze, these treats are both visually stunning and delicious. The recipe’s simplicity ensures that anyone can master it, making it accessible for cooks of all skill levels.

The combination of textures and flavors in these tartlets makes them a versatile addition to any dessert table. Whether you’re hosting a gathering or simply treating yourself, these tartlets provide a satisfying and memorable experience. Their elegance and taste make them a standout choice for any occasion.

By following the steps outlined in this guide, you can confidently create these tartlets and impress your guests with your culinary skills. Embrace the joy of making these delightful treats and savor the delicious results. Explore more delightful recipes on our website, such as Crispy Venison Doughnuts with Tangy Mustard Glaze and Magic Layer Chocoflan Cake with Caramel Glaze.

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