We like the "naked" look of a couple of tartlets with just a few star cutouts, as shown. If you don't, this recipe makes enough dough for each tartlet to have its own pastry lid.

This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary

2 hrs 10 mins
30 mins
Serves 6 (serving size: 1 tartlet)


Ingredient Checklist


Instructions Checklist
  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours and 1/4 teaspoon salt in a food processor; pulse to combine. Add butter; pulse 6 times or until mixture resembles coarse meal. Add 1/4 cup water and vodka; pulse 6 times or until dough comes together. Turn dough out onto a lightly floured surface; gently knead 1 to 2 times. Divide dough into 12 equal portions; shape each portion into a ball and press flat. Roll each dough portion into a 4 1/2-inch circle. Arrange dough circles on a baking sheet lined with plastic wrap; cover and chill 1 hour or until firm.

  • Preheat oven to 375°F with oven rack in lower middle position.

  • Unwrap dough circles; fit 6 circles into 6 (4-inch) tart pans. Using a 1 1/4-inch star-shaped cutter, cut a star from the center of each of the remaining 6 dough circles. Refrigerate tart shells and lids until ready to use; refrigerate stars, if using.

  • Combine remaining 1/4 teaspoon salt, 5 tablespoons sugar, and cornstarch in a large bowl. Add cherries and lemon juice; toss. Spoon about 1/2 cup cherry mixture into each shell; top with dough lids, pressing edges to seal. Brush with egg white; sprinkle with remaining 2 teaspoons sugar. Arrange tartlets on a foil-lined baking sheet; bake at 375°F for 35 to 40 minutes or until golden and bubbly. Cool 10 minutes. Remove tartlets from pans; cool completely.

Nutrition Facts

289 calories; fat 9.3g; saturated fat 5.6g; mono fat 2.3g; poly fat 0.5g; protein 5g; carbohydrates 47g; fiber 4g; cholesterol 23mg; iron 2mg; sodium 173mg; calcium 28mg; sugars 20g; added sugar 8g.