Cherry and pistachio tarts

Cherry and pistachio tarts
A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.
169K 2 29 4.4
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Last modified on: July 4th 2010

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For 6 littles tarts, you will need:
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
1 hour20 min.1 hour 20 min.
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  • When will I finish if I start the recipe at ... ?
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Step by step recipe

Stage 1 - 20 min.
Cherry and pistachio tarts
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
Put 1 teaspoonful of pistachio cream in the bottom of each tart case.

Stage 3
Cherry and pistachio tarts
Spread it more or less evenly.

Stage 4 - 20 min.
Cherry and pistachio tarts
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
Melt 40 g apricot glaze and coat the top of the tarts, using a brush.

Stage 6 - 20 min.
Cherry and pistachio tarts
Place the cherries on the glaze without delay, so that they stick.

Brush another coat of glaze on the top.

Your tarts are ready.
These tarts can be prepared several hours in advance, even the day before.
Several days in the fridge, covered by a plastic film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,977 Kcal or 8,277 Kj28 gr275 gr146 gr
99 %11 %26 %22 %
Per 100 g
Energetic valueProteins CarbohydratesFats
309 Kcal or 1,294 Kj4 gr43 gr23 gr
15 %2 %4 %3 %
Per little tarts
Energetic valueProteins CarbohydratesFats
330 Kcal or 1,382 Kj5 gr46 gr24 gr
16 %2 %4 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Egg, Nuts
How much will it cost?
  • For 6 littles tarts : 7.10 €
  • Per little tarts : 1.18 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (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: Pistachio custard tart, Pear and chocolate tart with a hint of mint, Hazelnut and chocolate biscuits, Citrus tart, Apricot and almond cream tart, ... All
Pistachio creamPistachio cream: You can get more informations, or check-out other recipes which use it, for example: Pistachio and goji pinwheels, ... All
Griottine cherriesGriottine cherries: You can get more informations, or check-out other recipes which use it, for example: Mini almond-morello tarts, Black Forest gateau, Piped petits-fours, Individual charlottes with morello cherries, Galette de Fougerolles, ... All
Apricot glazeApricot glaze: You can get more informations, or check-out other recipes which use it, for example: Tarte Bourdaloue, French custard tart, Strawberry tart, Raspberry tart, Breton strawberry and verbena tart, ... All
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Your 2 comments or questions on this recipe
  • 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)
  • 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.HP.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)
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