Baking Classics
The Technique
Lattice Cherry Tartlets
Dark Cherry Jam filled with plump bing cherries may be simmered on the stovetop quickly. Accompany with English muffins, croissants & scones for a lovely breakfast or have it star in a few Lattice Cherry Tartlets for a wonderfully seasonal dessert. Simply line several tartlet pans with an irresistible Buttermilk Pâte Sablée & top the jam with lattice pastry strips for a sweet ending that is ideal to serve when entertaining. Try them with barbecue, steak sandwiches or kabobs. Learn how to make these delightful Lattice Cherry Tartlets in your very own kitchen.
Lattice Cherry Tartlets
makes 6 {4-inch} tartlets
Buttermilk Pâte Sablée
Dark Cherry Jam
Granulated sugar
Powdered sugar
Prepare the Buttermilk Pâte Sablée as directed. Divide the dough into 12 pieces. Wrap 6 of the portions in plastic & chill. Working with one of the remaining pieces at a time, roll the pastry to a 1/4-inch thickness into a 5-inch circle. Fit the pastry into a lightly greased 4-inch tartlet pan, pressing into the fluted edges. Remove any excess dough using a pastry pin. Pierce the crust bottom & sides all over with a fork. Repeat with 5 of the remaining portions of dough. Freeze 20 minutes.
Preheat the oven to 425 degrees. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake 8 minutes. Remove the pie weights & bake an additional 3 minutes or until the crust is golden. Remove from oven. Reduce the oven temperature to 350 degrees. Portion 1 1/2 Tbsp Dark Cherry Jam over the crusts.
Roll the remaining dough to a 1/4-inch thickness. Cut 4 x 1/2-inch thick strips of dough. Place over the jam filled crusts in a criss cross pattern. Secure the dough to the crust edge removing any excess. Sprinkle the tartlets with granulated sugar. Bake 25 to 30 minutes or until the top crust is golden brown & the filling is bubbly. Remove from the oven. Cool 15 minutes then remove from the tart pans. Serve warm or at room temperature. Dust with powdered sugar, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Lattice Cherry Tartlets
One recipe of Pâte Sablée will yield 6 {4-inch} lattice tartlets. Position the pastry strips in the center for the most eye-appealing design. Since the Dark Cherry Jam will discolor the pastry, weaving a classic lattice pattern has been omitted but still offers a beautiful look nonetheless. Make certain to have a French rolling pin & a pastry wheel in order to prepare the recipe as these essential tools will prove to be invaluable.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Prepare the Buttermilk Pâte Sablée as directed. Divide the dough into 12 pieces. Wrap 6 of the portions in plastic & chill. Working with one of the remaining pieces at a time, roll the pastry to a 1/4-inch thickness into a 5-inch circle. Fit the pastry into a lightly greased 4-inch tartlet pan, pressing into the fluted edges. Remove any excess dough using a pastry pin. Pierce the crust bottom & sides all over with a fork. Repeat with 5 of the remaining portions of dough. Freeze 20 minutes.
No. 2
Preheat the oven to 425 degrees. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake 8 minutes. Remove the pie weights & bake an additional 3 minutes or until the crust is golden. Remove from oven. Reduce the oven temperature to 350 degrees. Portion 1 1/2 Tbsp Dark Cherry Jam over the crusts.
Roll the remaining dough to a 1/4-inch thickness. Cut 4 x 1/2-inch thick strips of dough. Place over the jam filled crusts in a criss cross pattern. Secure the dough to the crust edge removing any excess. Sprinkle the tartlets with granulated sugar.
No. 3
Bake 25 to 30 minutes or until the top crust is golden brown & the filling is bubbly. Remove from the oven. Cool 15 minutes then remove from the tart pans. Serve warm or at room temperature. Dust with powdered sugar, if desired.
The Tune
“I Got The Sun In The Morning” Betty Hutton
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Be sweet.
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