Mini cherry jelly tarts

Name: Mini cherry jelly tarts
Ingredients: 200 g flour; 50 g flour for mixing in; 50 g butter; 1/4 teaspoon salt; 5 g baking powder; 4 tablespoons powdered sugar; 1 egg; 3 tablespoons sparkling water; 500 g cherries; 1 tablespoon butter; 5-6 tablespoons sugar; 200 ml water; 2 1/2 tablespoons starch; 100 ml cold water

Dessert - Mini cherry jelly tarts by Geanina M. - Recipia

Mini cherry jelly tarts turn the juice the cherries release as they cook into a soft filling, with the fruit still whole. The butter and sparkling-water dough bakes up tender and keeps the jelly on show. I choose ripe but still firm cherries so they don't fall apart in the pan. Prep: 30 minutes. Cook: 42 minutes. Rest: 30 minutes. Total time: 102 minutes. Servings: 6. About 370 kcal and 6 g protein per serving.

Ingredients

For the dough

200 g flour
50 g flour for mixing in
50 g butter
1/4 teaspoon salt
5 g baking powder
4 tablespoons powdered sugar
1 egg
3 tablespoons sparkling water

For the cherry jelly

500 g cherries
1 tablespoon butter
5-6 tablespoons sugar
200 ml water
2 1/2 tablespoons starch
100 ml cold water

Preparation

1. Wash the cherries, remove the pits and leave them to drain. 2. Melt the tablespoon of butter in a saucepan. Add the cherries and 5-6 tablespoons of sugar, then cook for 5 minutes, until the sugar dissolves. 3. Pour in 200 ml of water and simmer for about 8 minutes, until the cherries soften but remain whole. Dissolve the starch in 100 ml of cold water, pour it over the cherries and stir for 3-4 minutes, until the jelly thickens. Taste it and leave it to cool. 4. Mix 200 g of flour with the salt, baking powder, powdered sugar and butter. Work in the egg, then the sparkling water. Gradually add up to 50 g of flour, just enough to make a smooth, non-sticky dough. Cover it and refrigerate for 30 minutes. 5. Heat the oven to 180°C. Roll out the dough, cut it to fit the tart tins and prick it here and there with a fork. Fill the shells with the cooled jelly and bake for 25 minutes, until the edges start to brown. Leave the tarts to cool.

Notes

Keep in a sealed container in the fridge for up to 3 days. The dough contains gluten, dairy and egg; you can also use frozen cherries for the filling, thawed and well drained. Choose firm fruit, and if it's very sweet, use 5 tablespoons of sugar and taste the jelly before taking it off the heat. The filling is reminiscent of cherry pie filling, except here it stays on show in each shell. I bake them a few hours before the meal and serve them plain, with black tea.