Makes 9 pastries [using 4" pastry tins]
1 1/2 cups + 2 tablespoons Lilly White flour
3 tablespoons confectioners sugar
1/2 cup + 1 tablespoon unsalted butter, chilled and cut into small pieces
4.5 ounces cream cheese, chilled and cut into small pieces
6 tablespoons heavy cream
Combine first 5 ingredients in a food processor. Pulse together for 30 seconds or until crumbly mixture forms. Drizzle heavy cream overtop and pulse together for 30 seconds or until dough just comes together. Do not over pulse (aka: stop pulsing before one big ball of dough forms). Remove from food processor and use hands to form cohesive ball of dough. Cut into 9 pieces and roll into balls. Place in plastic wrap and let chill at least one hour or up to two days.
4 1/2 cups pitted sour cherries
heaping 3/4 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
pinch of salt
Combine all ingredients in a medium saucepan. Bring to a simmer over medium heat and cook until filling thickens, about 15 minutes. Remove from heat and transfer to medium bowl to cool.
6 ounces almond paste, slightly warmed in microwave
1/2 cup sugar
1/4 cup unsalted butter, melted
1 tablespoon vanille extract
1 large egg
pinch of salt
Cream together all ingredients into a small bowl. Aim for a smooth of a consistency, though if the almond paste hasn't gotten warm enough there may still be some lumps. That's okay. Set aside.
Preheat oven 400 degrees. Remove pastry dough from refrigerator. One at a time, roll out into a circle (doesn't need to be perfect), about 8" in diameter. Brush off excess flour. Place rolled dough into 4" pastry tin. Fold down dough that hangs over edges back towards the center of the pastry and lightly press together. Repeat 8 more times. Brush lightly with egg wash. Bake for 5 minutes.
Remove from oven and use fork to gently poke holes where dough has poofed up.
Pour into the bottom of each tart shell 1 tablespoon of pastry cream and 1 scant cup cherry filling. Repeat 8 times more.
Bake for 30 minutes or until tart shell is golden brown and cherry filling is bubbling.
|golden brown + bubbling|
|the finished product|
|still cheeky at ninety-eight|