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Cherry and pistachio tarts

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

183 K 2× 4.4/5 (29 reviews)

1 hour 20 min. difficulté

Easy

7.10 €

2 littles tarts

4 Ingredients

Last modified on: July 4^th 2010

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For 2 littles tarts, you will need:

Change these quantities to make:

2 littles tarts 3 littles tarts 6 littles tarts 12 littles tarts 18 littles tarts

Change measures:

Metric

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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?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 20 min.

Roll out ½ cup 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 1 tablespoon 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	100 RDI=40 %	530 RDI=50 %	470 RDI=70 %	5,320 RDI=270 %	22,270 RDI: 270 %
Per 100 g	40 RDI=20 %	240 RDI=20 %	210 RDI=30 %	2,420 RDI=120 %	10,120 RDI: 120 %
Per little tarts	50 RDI=20 %	260 RDI=30 %	230 RDI=40 %	2,660 RDI=130 %	11,130 RDI: 130 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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

How much will it cost?

For 2 littles tarts : 2.45 €
Per little tarts : 1.25 €

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: Apple-almond shortbread tart, Two-coloured chocolate-orange tart, Pear and chocolate tart with a hint of mint, Blackberry and almond fondant tart, Apricot and almond cream tart, ... See them all 43

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: Individual charlottes with morello cherries, Galette de Fougerolles, Hazelnut and cherry financiers, Piped petits-fours, Mini almond-morello tarts, ... See them all 6

Apricot glaze

Like these other recipes: French custard tart, Pear, grapefruit and pistachio tart, Apple and pear tart, Breton strawberry and verbena tart, Strawberry tart, ... See them all 21

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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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