Jelly and cherry tartlets are sour cream shortcrust baskets filled with cherry jelly in two stages: first a layer of jelly, then the berries, then another layer on top. The secret is mixing the jelly with half the usual amount of water, so it sets firmly and holds the berries beautifully. Bright, single-serve pastries, I recommend them to everyone!
Jelly and Cherry Tartlets
Sour cream shortcrust tartlets with cherry jelly and sweet cherries - bright, single-serve pastries assembled in two layers.
Ingredients
Method
- Prepare the jelly according to the package instructions, but use half the amount of water. Leave it to cool on the counter.
- Make the dough: pour the flour, salt and baking soda onto the counter and mix. Grate the cold butter into it and rub it in by hand until crumbly.
- Pour in the sour cream and knead into a soft, elastic dough. Add a little more flour if needed.
- Press the dough into the molds and prick with a fork. Bake in an oven preheated to 200 °C for 20 minutes.
- Let the tartlet shells cool completely, pour in the jelly and refrigerate until it sets.
- Take the tartlets out, decorate with sweet cherries, pour more jelly on top and refrigerate again until fully set.
- Once everything has set, they're ready to serve. Enjoy your meal!
Notes
Any flavor of jelly and any berries work for the base - sour cherries, strawberries, raspberries. The key is mixing the jelly with half the usual amount of water so it sets firmly.
Tips
- Mix the jelly with half the water called for on the package, otherwise it stays too soft and leaks out of the tartlet.
- Any jelly and any berries work: use whatever flavor of jelly you like for the base, and swap in sweet cherries, strawberries or raspberries instead of sour cherries. Plenty of room for imagination.
- The tartlet shells must cool completely before filling - jelly won't set in a warm shell.
- Prick the dough with a fork before baking, so the base doesn't puff up and the shell comes out even.
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