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.

Paige Grandjean
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary

30 mins
2 hrs 10 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.