SOUR CHERRY TARTLETS

Sour Cherry Tartlets image

Yield Makes 10 Servings

Number Of Ingredients 16

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For pastry
1 1/4 cups all purpose flour
1/3 cup sugar
3/4 teaspoon grated lemon peel
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg, beaten to blend
For pastry cream
2 large egg yolks
1/4 cup sugar
3 tablespoons all purpose flour
1 cup whole milk
2 3-inch-long strips lemon peel (yellow part only)
1/2 teaspoon vanilla extract
1/2 cup (about) sour cherry jam
Powdered sugar

Steps:

Make pastry:
Mix first 4 ingredients in medium bowl. Add butter. Rub in with fingers until butter is size of small peas. Add egg; mix until dough comes together. Gather into ball. Shape into 5-inch-long log. Wrap in waxed paper; chill 1 hour.
Make pastry cream:
Whisk yolks and 1/4 cup sugar in heavy small saucepan. Whisk in flour, then milk. Add lemon peel. Bring to boil over medium-high heat, whisking constantly. Remove from heat. Whisk in vanilla. Transfer to bowl. Press plastic wrap onto surface. Chill until cold, about 1 hour. (Pastry and pastry cream can be made 1 day ahead. Keep chilled.)
Preheat oven to 375°F. Cut dough into twenty 1/4-inch-thick slices. Roll out 1 dough slice between sheets of floured plastic wrap to 3 1/2-inch round. Transfer to 3-inch-diameter tartlet pan with 1/2-inch-high sides. Repeat with 9 more dough pieces and tartlet pans.
Remove lemon peel from pastry cream. Spoon 1 tablespoon pastry cream into each crust. Top each with 2 teaspoons jam. Roll remaining 10 dough pieces out between sheets of floured plastic wrap to 3 1/2-inch rounds. Place 1 round atop each tartlet. Pinch dough edges together to seal.
Place tartlets on baking sheet. Bake until pastry is golden on top, about 30 minutes. Using small knife, loosen tartlets from pans. Remove from pans. Transfer to rack; cool. Sift powdered sugar over.