Cherry and pistachio tarts
A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.
Last modified on: July 4th 2010
Keywords for this recipe:TartPistachio creamGriottinesKirschSweet crust pastryFor 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
Change these quantities to make: 2 littles tarts 3 littles tarts 6 littles tarts 12 littles tarts 18 littles tarts
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour | 20 min. | 1 hour 20 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 20 min.
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).
Preheat the oven to 180°C (360°F).
Stage 2 - 10 min.
Put 1 teaspoonful of pistachio cream in the bottom of each tart case.
Stage 3
Spread it more or less evenly.
Stage 4 - 20 min.
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.
Turn out onto a wire rack and leave to cool.
Stage 5 - 10 min.
Melt 40 g apricot glaze and coat the top of the tarts, using a brush.
Stage 6 - 20 min.
Place the cherries on the glaze without delay, so that they stick.
Brush another coat of glaze on the top.
Your tarts are ready.
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.
Keeping
Several days in the fridge, covered by a plastic film.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,580 Kcal or 10,802 Kj | 32 gr | 282 gr | 148 gr |
| 129 % | 12 % | 27 % | 22 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 403 Kcal or 1,687 Kj | 5 gr | 44 gr | 23 gr |
| 20 % | 2 % | 4 % | 4 % |
| Per little tarts | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 430 Kcal or 1,800 Kj | 5 gr | 47 gr | 25 gr |
| 22 % | 2 % | 4 % | 4 % |
How much will it cost?
- For 6 littles tarts : 7.10 €
- Per little tarts : 1.18 €
Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Croute à thé, Lemon tart, Plum tart "En passant par la Lorraine", Mini almond-morello tarts, Pistachio custard tart, ... All |
 | Pistachio cream: You can get more informations, or check-out other recipes which use it, for example: Pistachio and goji pinwheels, ... All |
 | Griottine cherries: You can get more informations, or check-out other recipes which use it, for example: Black Forest gateau, Individual charlottes with morello cherries, Piped petits-fours, Galette de Fougerolles, Mini almond-morello tarts, ... All |
 | Apricot glaze: You can get more informations, or check-out other recipes which use it, for example: Apricot and almond cream tart, Exotic fruit tart, Plum tart "En passant par la Lorraine", Tarte Bourdaloue, Express apple 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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