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Cherry and pistachio tarts

Cherry and pistachio tarts

A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.

125,065 24.5/5

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Last modified on: July 4th 2010

For 6 littles tarts, you will need:

How long does it take?

PreparationCookingStart to finish
1 hour20 min.1 hour 20 min.
Preservation: Several days in the fridge, covered by a plastic film.
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
20 min.
Cherry and pistachio tarts : Photo of step #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).
Stage 2
10 min.
Cherry and pistachio tarts : Photo of step #2 Put 1 teaspoonful of pistachio cream in the bottom of each tart case.
Stage 3
Cherry and pistachio tarts : Photo of step #3 Spread it more or less evenly.
Stage 4
20 min.
Cherry and pistachio tarts : Photo of step #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.
Stage 5
10 min.
Cherry and pistachio tarts : Photo of step #5 Melt 40 g apricot glaze and coat the top of the tarts, using a brush.
Stage 6
20 min.
Cherry and pistachio tarts : Photo of step #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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 littles tarts : 7.01 €
Per little tarts : 1.17 €

Note : These prices are only approximate.

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Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Apricot and almond cream tart, Peach and green tea tart, Lemon Tart / Meringue Pie, Key Lime Pie for Jeremy, ... All
Pistachio creamPistachio cream: You can get more informations, or check-out other recipes which use it, for example: ... All
Griottine cherriesGriottine cherries: You can get more informations, or check-out other recipes which use it, for example: Black Forest gateau, Piped petits-fours, Individual charlottes with morello cherries, ... All
Apricot glazeApricot glaze: You can get more informations, or check-out other recipes which use it, for example: Express apple tart, Apricot and almond cream tart, Apple and pear tart, Tarte Jurassienne, Apple semelles (flat apple tarts), ... All

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Your 2 comments or questions on this recipe

  • So yummy, I wonder if how it would be to put a bit of pistachio in the sweet crust pastry? Some day I will need to hone my baking skills. Till then, at least I get to feast my eyes on yours! Thanks for sharing, J.H P.S. I'm so sorry I haven't written you back. I was so busy with the Picnic Game on my blog and now, I'm having a problem with my email when it comes to writing. I can read email but oddly, can not write it. Hope you enjoy/enjoyed your vacation!!!
    Posted by Louise july 6th 2010 at 18:51 (n° 1)
  • Very good idea Louise! Maybe you can also try to dry pistachio by a short stay (5 minutes)in the oven before use. Don't be worry about e-mail, you will have time to later...
    Posted by jh july 7th 2010 at 15:01 (n° 2)

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