#cherry tarts

[aretakh]

[chronic-mastication]

Cherry Tarts

[mymainisacook]

LOTRO: Cherry Tart

Aaaand here it is, the infamously late blog post. I didn’t manage to rescue my old pictures, but I was able to grab the ingredients yesterday and whip up a new batch (nobody was disappointed by this, let’s be honest) and got shiny new pictures taken, so here we go! Delicious and simple cherry tarts that your entire fellowship will enjoy!

~Ingredients~

~3 cups fresh Cherries, pitted and sliced in halves (I grabbed one of those bags of cherries at the grocery store and used almost half of them)

1/2 cup Sugar

1 Egg

1 box (2 sheets) of Puff Pastry

Prep Time: 20 - 30 min. | Total Bake Time: 15 min. per batch

Serves: Up to 18 tarts

~Instructions~

Step 1.) Prep the cherries: Rinse off the cherries and remove the stems. Take a knife and cut in a circle directly around the middle of the cherry (essentially cutting the cherry in half). Twist and pull apart the cherry and dig the pit out with your finger or with a knife. Rinse and repeat until you have about 3 cups of cherries. 

Step 2.) Set the oven to 400°F. Beat the egg in a small bowl and set aside. 

Step 3.) Your puff pastry may come in a tri-folded sheet or already in separate squares. If in the sheet, cut the pastry where the natural folds have been made, and then cut each strip into thirds. Once you have the squares made, use a knife to score a smaller square on the pastry square, about 1/4-1/8 of an inch from the edge (this will help the pastry dough puff up more around the edges) Brush this outer margin with the egg and place on a lightly greased baking sheet.

Step 4.) Mix the sugar in with the cherries, and spoon this mixture within the scored lines of the pastry squares (the sugar and juices will inevitably run over the lines, but this is fine). Bake each batch for 15 min., and allow to cool a few minutes before eating. Enjoy!

~Results~

Light, sweet, with a flaky crust. They are addicting to eat and I had to send away the second batch to my SO’s workplace so I didn’t eat them all. I miss them already. 

In Game Recipe

[najia-cooks]

cherry-almond tarts with almond cream & coconut-almond crème chantilly

recipe under the cut!

makes six 4.75″ tarts, or one 9″ tart

INGREDIENTS

for the pâte brisée:

1 cup plus 2 tbsp (150g) all-purpose flour (measured by gently spooning flour into a measuring cup and then levelling off the excess)

1 tsp sugar

3 tbsp vegan margarine

2 tsp vegetable oil

cold water

for the almond cream:

1/2 cup almond meal

1 1/2 cup soy milk

1/2 cup sugar

1 1/2 tsp vanilla extract

1 1/2 tsp almond extract

cornstarch, if necessary

for the crème chantilly:

1 ~15oz can of coconut cream, left undisturbed in the fridge overnight to allow to settle (or coconut milk, which will produce cream that’s a bit less thick). for best results, don’t use “lite” coconut cream, or anything with guar gum or other added ingredients.

½ - ¾ cup (60-90g) powdered sugar

1 tsp almond extract (optional)

for assembly:

2 tbsp soy milk or melted vegan margarine for glaze (optional)

about 5 cups fresh cherries

INSTRUCTIONS:

for the pâte brisée:

1. sift flour and sugar together into a large bowl. 2. cut margarine into the flour mixture with a knife or a pastry blender until it’s in small clumps the size of peas. 3. add in vegetable oil and work with your hands until mixed through. 4. gradually add cold water until the dough is smooth, non-crumbly, and moist, but not sticky. be careful not to overwork the dough. 5. wrap dough in plastic wrap and allow to rest in the fridge for about half an hour.

for the almond cream:

1. whisk almond meal with 1/2 cup of soy milk in a small bowl until well combined. 2. mix remaining soy milk, sugar, and soy milk / flour mixture in a small pot and whisk to combine. 3. heat over medium heat, whisking constantly, until cream thickens to the texture of pudding, about 10 minutes. add cornstarch one tablespoon at a time if necessary (but be aware that the cream will set more in the fridge). 4. whisk in vanilla and almond extracts and place in the fridge to allow to set.

for the crème chantilly:

1. open the can of coconut cream without stirring or shaking and scoop out just the solid layer of cream from the top, leaving the liquid. 2. with an electric beater, beat the coconut cream solids in a medium-sized bowl on low for a few seconds until creamy. 3. gradually add in powdered sugar (and almond extract, if desired) and beat until combined. place in the fridge to allow to set.

to assemble the tarts:

1. divide pastry into two even balls and re-cover the one not in use to avoid drying out. (skip this step if making one larger tart.)

2. place other half on a well-floured surface and roll out with a floured rolling pin to about 1/4″ thickness, or a bit thinner. (if making one larger tart, roll dough out into a large circle. you can do this by placing the rolling pin in the middle of the dough and rolling outwards, then rotating the rolling pin and repeating the gesture at a slightly different angle, going around the circumference of the circle in a similar manner a few times until the dough is thin enough.)

3. cut out circles of dough a couple inches larger in diameter than your tart shells. drape the dough gently over the tart shell and press down to seal, making sure that the dough completely covers the bottom and sides of the shell and doesn’t stretch over the corners.

4. remove excess dough by pressing the dough down around the outside of the tart shell, letting the shell cut the dough. repeat, using the other half of the dough and re-rolling the dough as necessary, until you’ve used up all the dough. allow to rest in the fridge for about half an hour (this will chill the butter and lead to a crisper crust).

5. glaze the edges of the tart crusts with soy milk or melted margarine, if desired.

6. prick the bottom of each tart crust several times with a fork, then spread aluminum foil over the center of each tart (taking care not to cover the edges) and fill with pie weights or dried beans. this will prevent the dough from puffing up in the oven.

7. bake at 350 F for about 25 minutes, until the edges of the tart crusts are golden brown. allow to cool before removing crusts from shells.

8. spread an even layer of almond cream in the centre of each tart. cut cherries in half (I did so lengthwise, to get a heart-like shape), pit them, and place them as desired.

9. top with the coconut-almond crème chantilly using a spoon, or a piping bag and a decorative nozzle.

[murderousink23]

06/17/2022 is National Take Back the Lunch Break Day, National Flip Flop Day, National Apple Strudel Day, National Cherry Tart Day, National Eat Your Vegetables Day, National Stewart's Root Beer Day, Desertification Day.

[fithappyfree]

Paleo Cherry Tarts

These Paleo Cherry Tarts are a perfect, delicious treat for the season! Gluten-free, grain-free, dairy-free and egg-free! [wprm-recipe-jump text=”Jump to Recipe”] Disclosure: This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!…

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[kramlabs]

Carb Nite is stoopid

http://caloriesproper.com/carb-back-loading-and-the-circadian-regulation-of-metabolism/

Dom D’Agostino via Tim Ferriss podcast on Kiefer’s “carb nite and carb backloading” skip ahead to 1:07:26

[gourmetgoober]

Cherry Tarts

One of the best things about having free time is actually getting the chance to catch up on housework. 

I know, who likes housework? Well I do. Especially if it’s been understandably neglected for a while because I was working 4 jobs at once. 

When I was reorganizing my kitchen cabinets, I noticed that I had a can of cherry pie filling from a recipe that I had tried earlier in the year. Not wanting to have it go to waste, I decided to whip up some delicious Cherry Tarts.

I love this recipe because it’s super easy to make. Plus, if you are as obsessed with cherry pie as I am, it’s the perfect size to satisfy your craving without eating the whole thing in one sitting.

Portion control is a beautiful thing folks. 

Cherry Tarts

1 package of refrigerated pie crusts*

1 can (about 21 ounces) of cherry pie filling**

1 mini muffin tin 

Whipped cream (optional)

Heat your oven to 425°F. If using premade crusts, bring it to room temperature prior to using.

Remove the crust from their pouches and unroll onto a slightly floured surface. With 3 1/2- or 4-inch round cutter (or a cup if you have it handy) cut 6 rounds from each crust. Discard any remaining scraps.

Place the cut out dough into 12 ungreased mini muffin cups, pressing in gently. Spoon about 2 tablespoons of pie filling into each crust-lined cup.

Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly.

Top with whipped cream and enjoy. Happy cooking!

* Of course you can make your own pie crust. If you choose to, I highly recommend the Barefoot Contessa’s recipe.

** Yes, you can make your own cherry pie filling. So, if you don’t have a can of yummy Fabbri or Comstock cherries on hand-feel free to substitute your own recipe.