Cherry Tartlets

Recipe from: 13 December 2010

Ingredients 8
Servings 2
Minutes 10 mins


Serving Change
  • Tartlets:
  • 1/4
    pack of phyllo pastry cut into circles
  • 100
  • Glaze:
  • 10
    de-pipped cherries
  • 75
  • 5
  • 3


10 mins
De pip the cherries (I used 2 per tart).

For the glaze:
Add 10 pipped cherries with the water, and sugar and cook over the stove until a good red colour is achieved, you can squash the cherries.
Add the gelatine to 10ml of cold water and leave to sponge for 5 to 10 minutes.
Strain and add the sponged gelatine.
Stir well, and allow to cool and thicken slightly.

Grease a muffin tray of suitable size, according to the size of the circles you cut out in the phyllo pastry.
Squash 3 circles of pastry into the bottom of the muffin case.
Brush with melted butter, proceed to work around the sides with circles of pastry, brushing with melted butter.
Bake in the oven for about 10 minutes until golden brown.

Place 1/4 spoon of raspberry jam in the bottom of the tart. Add pipped cherries to fit. Spoon over thickened cherry glaze.
Serve immediately with lots of whipped cream.

The only tricky thing here is that once baked, phyllo pastry will be become very mushy on standing, so serve immediately and make sure that the glaze that is added is thick enough to coat the cherries, and not soak the pastry.

Reprinted with permission of How to cook an Elephant.
To read How to cook and Elephant's blog, click here.

Read more on: fruit

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