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