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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 10 |
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***. Ingredients:
3 cups all-purpose flour |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
1 cup unsalted butter, softened |
1 cup sugar |
1 egg, beaten |
1 tablespoon milk |
powdered sugar, for rolling out dough |
1 cup seedless raspberry jam or 1 cup cherry jam |
72 whole dark cherries in syrup, pitted and drained |
Directions:
1. Preparing the DOUGH:.
2. Sift together flour, baking powder, and salt; set aside.
3. Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
4. Add egg and milk and beat to combine.
5. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
6. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
7. Making the TARTS:.
8. Preheat the oven to 375 degrees.
9. Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick.
10. Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed.
11. Using a round cookie cutter the same diameter as the top of the mini-muffin tin cups (about 2 inches), cut 72 rounds of dough.
12. Gently press a dough round into each muffin cup and press evenly into the sides and bottom of the cup.
13. Continue with remaining dough rounds.
14. Bake until set and edges are light golden, about 10-12 minutes.
15. Let cool in the pan completely before removing with a small offset spatula.
16. Heat the jam in a small saucepan over medium heat until melted.
17. Add the cherries and stir gently to coat completely.
18. With a small teaspoon, transfer a cherry into each tart shell and drizzle with a little more warm jam.
19. Allow to cool and set.
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