These rustic Cherry Tartlets made with Puff Pastry are super quick and easy little pastries that are perfect for afternoon tea or a party. They are made from 5 simple ingredients only and will be ready in less than 50 minutes!
200gr (7 oz)Pitted Cherriesfresh or frozen thawed & drained
15ml (1 tablespoon)Lemon Juice
50gr (1/ 4 cup)Caster Sugar
10gr (1 tablespoon)Cornstarch
2sheetsFrozen Puff Pastry25x25cm / 10x10inch
1Eggfor egg wash, optional
Raw Sugar, to tasteoptional
Instructions
Wash then pit the fresh Cherries (see note 1). Place them in a mixing bowl. Add the Lemon Juice, Sugar and Cornstarch and stir with a spatula until all the cherries are evenly covered with the other ingredients. Set aside.
Preheat your oven on 180'C/350'F. Prepare a large baking tray with baking paper or a baking mat.
Take the puff pastry sheets out of the freezer and leave at room temperature for 5 to 10 minutes or until thawed / soft. Using a large cookie cutter (about 10 cm / 4 inch wide), cut out 5 disks of dough per sheet (see note 2).
Place the disks of puff pastry on the baking tray. Spoon out some of the cherry filling at the centre of each puff pastry disks (I used 3 cherries per tartlets) - (see note 3)
Fold the dough over the cherries, gently pressing on it so that it sticks together and create a sealed edge.
Optional: lightly beat the egg in a small bowl and brush it over the edges of the tartlets, then sprinkle over some raw sugar.
Bake for 20 to 25 min or until the puff pastry pie crusts are golden brown and puffed. Transfer over a wire rack to cool down. Serve lukewarm or cooled down.
Video
Notes
Cherries: If using frozen cherries, make sure they are fully thawed and well drained of any extra liquid before preparing the filling. Too much added liquid will make the tartlets soggy.
If you do not have a cherry pitter, you could simply use a stiff straw (like a reusable plastic or metal straw). Simply press the straw through the top of the cherry (where the stem comes out) and push the pit out. Be careful not to have your finger under the cherry or you might poke yourself.
I don't recommend cutting out the puff pastry in smaller disks than 10 cm (4 inch) wide or you will get very small tartlets that are hard to shape.
Re-mix the filling before placing it over the pastries to make sure all the ingredients are evenly combined. The fruits should have released some juice and you want to insure there is enough cornstarch all around to thicken them.