Cherry and pistachio tarts

A recipe from cooking-ez.com

For 6 littles tarts, you will need:

• 1 250 g Sweetcrust pastry (pâte sablée)
• 2 200 g Pistachio cream
• 3 40 g apricot glaze
• 4 150 g Griottine cherries
• Total weight: 640 grams

Times:

Preparation	Cooking	Start to finish
1 hour	20 min.	1 hour 20 min.

Step by step recipe

• 1: Roll out 250 g Sweetcrust pastry (pâte sablée) and cut circles to line tart tins, moulds or rings.
  Preheat the oven to 180°C (360°F).
• 2: Put 1 teaspoonful of pistachio cream in the bottom of each tart case.
• 3: Spread it more or less evenly.
• 4: Bake for around 20 minutes, until the tarts are fully cooked and the pistachio cream well risen.
  Turn out onto a wire rack and leave to cool.
• 5: Melt 40 g apricot glaze and coat the top of the tarts, using a brush.
• 6: Place the cherries on the glaze without delay, so that they stick.
  Brush another coat of glaze on the top.
  Your tarts are ready.

Remarks

These tarts can be prepared several hours in advance, even the day before.

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