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Cherry and pistachio tarts

Name: Cherry and pistachio tarts
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 littles tarts
Cuisine: French
Ingredients: 250 g sweetcrust pastry (pâte sablée); 200 g pistachio cream; 40 g apricot glaze; 150 g Griottine cherries

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

197 K 2× 4.4/5 (29 reviews)

1 hour 20 min. difficulté

Easy

7.10 €

6 littles tarts

4 Ingredients

Last modified on: July 4^th 2010

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 for this recipe

Preparation: 1 hour

Cooking: 20 min.

All in all: 1 hour 20 min.

When should you start or finish this recipe?

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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).

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.

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.

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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	280 RDI=110 %	1,540 RDI=150 %	1,360 RDI=210 %	15,620 RDI=780 %	65,380 RDI: 780 %
Per 100 g	40 RDI=20 %	240 RDI=20 %	210 RDI=30 %	2,440 RDI=120 %	10,220 RDI: 120 %
Per little tarts	50 RDI=20 %	260 RDI=20 %	230 RDI=30 %	2,600 RDI=130 %	10,900 RDI: 130 %

Possible allergens in this recipe: Gluten, milk, egg, Nuts

How much will it cost?

For 6 littles tarts : 7.10 €
Per little tarts : 1.20 €

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)

You can get more informations, or check-out other recipes which use it, for example: Strawberry tart, Shortbread apple tart, Chocolate tart, Bounty-style tart for Alison, Plum tart "En passant par la Lorraine", ... See them all 45

Pistachio cream

You can get more informations, or check-out other recipes which use it, for example: Pistachio and goji pinwheels, ... See them all 1

Griottine cherries

Like these other recipes: Galette de Fougerolles, Individual charlottes with morello cherries, Piped petits-fours, Black Forest gateau, Hazelnut and cherry financiers, ... See them all 6

Apricot glaze

Like these other recipes: Breton strawberry and verbena tart, Express apple tart, Exotic fruit tart, Pear tart with almond cream, Raspberry tart, ... See them all 23

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The 2 comments already posted 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 7^th 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 6^th 2010 at 18:51 n° 1

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