Desserts: Cherry Tartlets
By Lishka DeVoss

YIELD 6 cherry tartlets

INGREDIENTS

4.5 tbsp chilled unsalted butter, diced
6 tbsp ice water
36 to 42 large sweet cherries, pitted and halved

BOWL (whisked together):
4.5 ounces unbleached all-purpose flour
1/4 tsp kosher salt, divided

BOWL TWO (whisked together):
2 tbsp sugar
1 tbsp cornstarch
1 tbsp fresh lemon juice
1/8 tsp salt

PREPARATION

1. Add butter to BOWL and mix together using a pastry blender. The mixture should be bumpy.

2. Add water to BOWL and mix together using a rubber spatula, then use your hands to get the dough into one lump.

3. Divide into 6 equal portions. Roll them out into 6-inch discs and place on a baking sheet covered in wax paper. Cover and chill until firm.

4. While chilling, add cherries to BOWL TWO.

5. Take out dough and place in tart shells. Chill again. (Any leftover dough can be used for making cute whatevers on top of the tarts.)

6. Start oven to heat to 375ºF.

7. Distribute BOWL TWO equally into the chilled tart shells. Decorate if desired with leftover dough.

8. Bake for 35 to 40 minutes. Let cool completely before eating.

Updated 2020-08-26

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