Tartelettes « yeux » aux Cerises pour Halloween



  • 2 shortcrust pastry
  • 1 egg yolk
For garnish
  • 500 g pitted cherries, frozen or canned
  • 70 g caster sugar
  • 1 packet of vanilla sugar
  • 2 tbsp cornstarch
  • 2 tbsp lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon bitter almond extract
  • 1 pinch salt
For the decoration
  • 6 pitted cherries, frozen or canned
  • icing sugar

In a saucepan, combine the cherries, cornstarch, sugar, salt, vanilla extract, bitter almond extract and lemon juice. Cook over medium heat for 5 to 10 minutes, stirring, until the mixture thickens. Reduce heat to low and continue cooking for another 2 minutes. Remove from heat and transfer to a bowl to cool.
Butter and flour your molds. Cut one of the shortcrust pastry into discs suitable for your molds (diameter + height) and fill the prepared molds with it.
Cut the other dough into disks the same diameter as your molds. In the scraps, cut half-discs of half the diameter. Beat the egg yolk with a little water in a bowl.
Place the cooled filling on the pastry, brush the edges with egg yolk then cover with a disc of pastry and press the edges well. Brush with egg yolk to brown.
Add half a cherry in the center (the eye) then cover with a small half-disc (the eyelid). Also gild the "eyelid". Bake for 15/20 minutes at 180°C-358: the dough must be well cooked and golden*. Let cool on a rack.
Mix a little icing sugar with water to obtain a paste with which you can decorate your tartlets and make them look realistic: use a small brush to draw a white line under the eye and form a point for the reflection of the pupil.




 

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