Cherry Tartlets

Preparation info
  • Makes

    six 3- to 4 inch

    • Difficulty


Appears in

By James Peterson

Published 2009

  • About

These are a variation on the apricot tartlets with frangipane; another—for berry tartlets—follows this recipe.


  • 12 ounces fresh cherries, or one 12-ounce package frozen cherries
  • ½


Pit the cherries by twisting a fluted pastry bag tip in one end of the cherry and pushing out the pit. Cut them in half or leave them whole. Put the cherries, water, and 1 tablespoon of the sugar into a saucepan over medium heat. Bring to a simmer, cover the saucepan, and cook for about 15 minutes, or until the cherries release their juices. Taste a cherry, judge the sweetness, and add more sug