Raspberry & Cherry Tartlets – Seasoned Cookery School
Thank you to the Seasoned Cookery School for giving us this lovely Raspberry & Cherry Tartlets recipe! They have used our Thermapen to check the setting point of the jam – it is a vital piece of equipment when trying to make the perfect sweet treat! Read on to find out how to make these Raspberry & Cherry Tartlets:
Makes 6 tartlets
- 250g plain flour
- 1 teaspoon salt
- 50g icing sugar
- 140g unsalted butter, cold and cubed, plus extra for greasing
- 1 egg, beaten
- 2-3 tablespoons cold water
- 120g raspberries, fresh or frozen
- 120g jam sugar
- 90g caster sugar
- 90g unsalted butter
- 1 egg
- 90g ground almonds
- ¼ tsp almond extract
- A handful of fresh cherries, pitted
- First make the shortcrust pastry. Sift the flour, salt and icing sugar in to a bowl then rub in the butter until you have a breadcrumb consistency. Stir in the beaten egg then the cold water one tablespoon at a time until you have a dough. You may not need all the water.
- Turn the dough out on to the work surface and briefly knead until you have a smooth piece of dough. Wrap in cling film and allow to chill in the fridge for 30 minutes.
- While the dough is chilling you can make your jam. Place the raspberries and sugar in a saucepan and bring to the boil. Regularly place the Thermapen probe into the jam, making sure it doesn’t touch the base of the saucepan. The jam is ready when it reads 105° This usually takes about 5 minutes. Remove the jam from the heat and allow to cool completely.
- Once your pastry has chilled remove from the fridge. Split the dough into 6 equal pieces then roll each piece into a circle approximately 3mm thick. Lightly grease your 10cm tartlet tins with butter then line each one with pastry, making sure it is gently pushed into all the edges. Trim the extra pastry hanging over the edge then put the pastry bases back in the fridge to chill while you make the frangipane.
- Cream together the softened butter and sugar until light and fluffy then stir in the egg, ground almonds and almond extract.
- Spread the cooled raspberry jam over the base of the tart. Gently spread the frangipane over the jam then push the pitted cherries in to the mixture.
- Place the tarts on a baking tray then bake on the middle shelf of the oven at 160°c for 20-25 minutes until the tarts are lightly risen and golden.
- Leave to cool in the tin until warm then remove and allow to cool on a wire rack.
- Serve warm or cold. Perfect with a scoop of ice cream.
For more information on the Seasoned Cookery School, click here: www.seasonedcourses.com