| M | T | W | T | F | S | S |
|---|---|---|---|---|---|---|
| « Mar | ||||||
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 | |||
Here is a recipe that will help you celebrate the month of February which is the national cherry month in the United States. I hope you enjoy this recipe, its easy to make and will give you a cherry smile!
CHERRY ALMOND TARTS
Yield: 12 (4-inch) tarts
Ingredients Measures Weights
Dough:
Unsalted butter, softened 1 cup 8 ounces
Granulated sugar 1/4 cup 2 ounces
Confectioner’s sugar 1 cup 4 ounces
Egg 1 2 ounces
Vanilla extract 1 teaspoon —
All-purpose flour 2-1/4 cups 9 ounces
Filling:
Almond paste 1 cup 8 ounces
Milk 3 tablespoon —
Vanilla extract 1 tablespoon —
Granulated sugar 1/2 cup 6 ounces
Butter, softened 1/2 cup 4 ounces
Cornstarch 2 tablespoons —
Eggs 2 —
Frozen (IQF) tart cherries 2-1/2 cups 1 pound
Granulated sugar 1/2 cup 4 ounces
Blanched almonds, sliced 1/3 cup 1 ounce
Directions:
1. For dough, beat butter, granulated sugar and confectioner’s sugar together
until smooth. Add egg and vanilla, mix well. Add flour; beat on low until
combined. Form into two balls. Wrap in plastic wrap; chill 30 minutes or longer.
2. For filling, crumble almond paste into medium mixing bowl. Gradually add milk
and vanilla, beating until smooth. Add 1/2 cup granulated sugar, butter and
cornstarch; beat in eggs until combined.
3. Toss cherries with remaining 1/2 cup granulated sugar until coated.
4. Grease bottoms and sides of 12 (4-inch) tart pans. On lightly floured surface,
roll out dough balls (one at a time) to about 1/8-inch thickness. Cut with 5-inch
round cutter. Ease each round into tart pans, pressing dough up the sides.
5. Spoon approximately 2 ounces of almond filling into each tart pan. Place 8 to
10 cherries on top of filling, spacing them so that cherries do not touch. Sprinkle
approximately 1/2 tablespoon sliced almonds on top of each tart.
6. Bake in preheated 350º F conventional oven 30 to 35 minutes or until tops are
puffed and wooden pick inserted near center comes out clean.
7. Let cool in pans 10 minutes. Loosen and remove from pans. Let cool
completely on wire racks. Refrigerate, if not used immediately.