Alma Lach

Tartelettes aux Cerises

Cherry Tarts

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 12 tart shells
  • Crème Pâtissière
  • 2 tablespoons Grand Marnier

Method

  1. Make tart shells from Sucrée dough and bake completely. Make Crème Pâtissière. Pour crème into a bowl, cover, and cool. When cool, pour Grand Marnier over the top, cover tight and refrigerate overnight or for several hours.
  2. Drain cherries. Put them into a nonmetal bowl or a glass jar. Add s