in

Tartlets with Amarena and Cherry Filling and Almond and Meringue Topping

5 from 6 votes
Course Dinner
Cuisine European
Servings 10 people
Calories 589 kcal

Ingredients
 

Dough:

  • 250 g Flour
  • 150 g Butter at room temperature
  • 90 g Sugar
  • 1 pinch Salt
  • 1 tbsp Rum

Filling:

  • 1 big glass Amarena cherries, drained weight approx. 400 g
  • 45 g Food starch

Blanket:

  • 4 Egg Whites
  • 125 g Butter
  • 150 g Powdered sugar
  • 200 g Apricot jam
  • 175 g Grated almonds
  • 75 g Flour
  • 1 Egg yolk
  • 1 tbsp Cornstarch
  • 0,5 tube Bitter almond oil

Topping:

  • 2 tbsp Apricot jam
  • 5 Amarena cherries
  • 30 Pistachio kernels

Instructions
 

Filling:

  • Put the cherries in a colander and drain the juice over a bowl. Since the Amarena cherries are very syrupy and the liquid may not be very productive, fill them up to 1/2 liter with water. Usually the syrup is so sweet that it tastes good even after diluting it. But maybe try it once and maybe sweeten it slightly. Put the liquid - except for a few tablespoons - in a saucepan and bring to a boil. Mix the starch with the remaining liquid and stir into the boiling juice. Stir until the mixture thickens and then transfer to a bowl. Cover the surface tightly with a cling film to avoid skin formation and let everything cool down. Have cherries and pudding ready.

Dough:

  • Put all ingredients in a bowl and work with a fork to a crumbly mass. Then continue working quickly with your hands and knead a smooth, non-sticky dough out of it.
  • Butter the tartlet molds. Roll out the dough between 2 layers of baking paper about 4 mm thick. Peel off the top paper and always put a mold on it. Cut out all around depending on the height of the edge, carefully remove the dough from the lower paper, place in the mold and gently press in and on. Cut off the excess dough at the edge with a sharp knife. Knead the remaining dough again, roll out again and proceed as before.
  • Preheat the oven to 190 °. Now spread 2 - 3 teaspoons of the pudding mixture into the interior of the tartlets and place 5 cherries on top. Place the molds on the oven rack and prebake for 10-15 minutes on the middle rack.

Blanket:

  • While the tartlets are prebaking, beat the egg whites until stiff. Beat the butter and powdered sugar until frothy. Then stir in all the other ingredients one after the other and finally fold in the egg whites. Pour the mixture into a piping bag. Round or star-shaped spout, it doesn't matter, the mass will run out during baking anyway.
  • Take the tartlets including the grid briefly out of the oven and cover all of them generously with the almond and meringue mixture. The cherries should no longer be visible. Turn the oven down to 180 °, put the grid back in the middle of the oven and bake the tartlets for approx. 25 minutes. They should be golden brown in color. Take the grill out of the oven and let it cool down.

Topping:

  • Heat the jam in a saucepan and let it melt. Brush the tartlets generously with it. Halve the cherries, place one half and 3 pistachio kernels in the middle and let the jam set again. Then remove them from the molds.
  • Use the remaining cherries for other purposes. Nibble away the pudding ....;))) All other ingredients made 10 tartlets.

Nutrition

Serving: 100gCalories: 589kcalCarbohydrates: 5.7gProtein: 24gFat: 53g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Onion Schnitzel with Butter Brussels Sprouts

Halloumi Stuffed, Breaded and Fried