Tuesday, July 3, 2012

Cherry Tartlets...because it's the Fourth of July!




A Fourth of July Video I made...for you to Enjoy!  Have a wonderful day with whatever yummies might be in your picnic basket!




Cherry Tartlets for Fourth of July from Thyme (Sarah) on Vimeo.






I just can't stop staring at the mounds of cherries that usher in the height of summer.  Just as the temperatures are at their hottest, here prances in these delightful graceful little fruits to help us make all sorts of summery treats.





We used to live in Michigan and cherries were the star of summer up there.  Cherry festivals, events, and everything celebrating the cherry fruit was front and center.


We had a cherry tree right in our back yard.  P.'s parents were there visiting one summer and he and his mom made jars and jars of cherry preserves.






Then, there's always the incredible Pike Place Market in Seattle ~ sporting every variety of cherry that provides Washington a bountiful harvest.


Last time we were there, we bought bags of cherries, sat down across from the market and just munched on them right then and there.  Deliciously sweet and 


so pretty.




Strawberries are wonderful with their heart shape, blueberries are packed with nutrients, and raspberries ~ so dainty and packed with fiber.


There is something about cherries, though, that just lands on my tastes buds with a sweetness that I cannot resist. 





Making just about anything with them requires the juices to squirt all over and gives excuses for licking their sweet liquid off of fingers.




I was trying to decide what I wanted to bake with cherries and it didn't take too long before little tartlets came to mind. 


I saw some chocolate tartlets with fresh strawberries on another foodie blog, Mowelicious, and I could not stop drooling over not only the tartlets themselves, but the beautiful photography.





One Fourth of July memory really stands out every year.  M. and I were flying from the Las Vegas airport up to Seattle.  It had just turned dark when the plane took off.


It was Fourth of July.  We looked out the window and for the entire flight time, fireworks could be seen from on top. It was an amazing sight and such a unique perspective.


Little bursts of multi-colored lights sprung up in fountains of spray below us as if fairy dust was being scattered in the direction we were headed.






Houston has a huge firework display downtown.  We're trying to decide if we're going to brave the heat to see the spectacle.  


I remember when we lived 2 blocks away from the state capital building in Albany, NY.  We went to see and hear the fireworks when R. was about six years old.  He buried his head, covered his ears, closed his eyes and just waited out "the ordeal".






Now, whenever I see a little one doing the same thing...I feel so sorry for them.  Some children just don't like all of the noise and chaos!


We're staying quiet this year. Everyone is enjoying the quiet of summer until the next round of school year makes itself visible.   Next road trip is coming up in August - a big family reunion at the lake in the Ozark Mountains.




Enjoy the festivities!  Enjoy the summer bounty that finds itself in picnic baskets, alongside poolside parties, at outdoor theatre in the parks, and all of the other fun events that define the summer holidays.


Let the cherry picking and everything cherry enhanced indulging ~ begin!!








Fresh Cherry Tartlets:



1 cup all-purpose flour 
1/3 cup quinoa flour* (or replace with regular flour...I used teff flour for a very hearty crust)
1/4 cup almond flour
1/3 cup organic fine cane sugar
1/8 tsp salt
1/3 cup almond oil (or olive oil, for a variant)
1/3 cup cold water 





  • Start preparing the crust an hour ahead of time. Place the dry ingredients in the bowl of a food processor prepared with a dough blade.
  • Add the oil and mix on pulse until crumbly (stop if necessary to scrape the sides of the bowl and make sure that everything is well incorporated).
  • Then add the water a little at a time, enough for the dough to detach from the bowl and form a ball.
  • Let it rest for 1 hour at room temperature before using.
  • Preheat your oven to 350˚ F.
  • Roll your dough and place it in molds. Make holes with a fork at the bottom.
  • Sprinkle with the almond flour. 
  • Cut out parchment paper rounds, fill with dry beans and bake for 8 minutes in the oven.
  • Remove and let cool.

Frangipane Filling:



½ cup (110 g) unsalted butter, room temperature

½ cup (110 g) natural cane sugar

1 egg

½ tsp almond extract

1 cup (110 g) almond flour
1 Tbs (10 g) tapioca starch
¼ tsp salt

Pre-heat oven to 350˚F.

In a stand mixer, cream the butter and sugar with the paddle attachment until light. Add the egg and almond extract and mix until combined. Add the dry ingredients and mix.



Fill the tart molds with frangipane. Bake for 18 - 20 minutes until crust is golden and frangipane is just beginning to brown.


Remove from oven, let cool, arrange fresh cherries on top and pack them up for a happy summer's day picnic! 

36 comments:

  1. What a gorgeous video! I have no idea what we're doing for 4th of July but if someone brings these, I'll be a happy camper!!

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  2. This is a BEAUTIFUL post!! Your photos are stunning and I love the video! You always make the recipes that I am drawn to ... fresh, local and pretty. :)

    Hope the summer is treating you well ~
    Sarah

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  3. Beautiful video! I have cherries in my refrigerator-))) Hmmm what to make?))) Have a nice Holliday!

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  4. Beautiful video, and tarts. I love the idea of the raw cherries fitted into the crust. We both made frangipane tarts today! Happy 4th to you and your family.

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  5. Lovely video…and those tarts are gorgeous! I love all the fruits of summer, so hard to pick one ,but cherries are at the top of my list! Such lovely photos! Have a safe and Happy 4th!!

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  6. Oh how lovely. And I love to come here and drool over your photography! :)

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  7. These are so pretty! I just spent the day with cherries. Stemming and pitting. I love pitting cherries. But, they're gorgeous with the stems left in place. I need more cherries now. Happy 4th of July!

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  8. Oh these are so gorgeous. I love tartlets and cherries so these are prefect. I love the opaque colour of the cherries too:)

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  9. delicious looking tarts, and gorgeous photos!

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  10. Awesome cherry photos! I love your shots...and mostly, thanks for the recipe. :)

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  11. Delectable and sweet.
    I love cherries.

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  12. Adorable photos and tarts. I like the different shades of colors on cherries. They are so vivid. :)

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  13. Sarah! These photos - OMG - just stunning!

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  14. This is what i call PERFECTION! :)

    http://tapasnalingua.blogspot.com

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  15. Thanks for visiting me, your tarts are beautiful. I agree with you about tarts, I like the big ones for slicing but theres something about an individual tartlet all to myself that brings out the child in me.

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  16. Dear Sarah, Love your recipes and love your photographs even more. Happy 4th to you and your family. ox, Gina

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  17. Gorgeous tarts and stunning pictures!

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  18. gorgeous tarts, gorgeous photos, great blog!!! glad I found you!

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  19. Treat everyone's eyes and taste buds with this one.

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  20. Oh, there's just something about Rainier cherries that gets me every time! I remember getting a bunch at a roadside stand somewhere in Washington state, and immediately mowing down on those sweet, juicy morsels. So amazing.

    I haven't had them many times since, and that was years ago. I must remedy this.

    I don't think there are any fireworks in our town tonight:( The nearest ones are 50 minutes away, and don't begin until 9:45. So I think it'll be a firework-less year for me.... enjoy them for me, if you go!

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  21. Beautiful photos, and I love cherries and almonds together!

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  22. Your photos are exceptional my friend :D
    And your tarts even more so :)

    Cheers
    Choc Chip Uru

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  23. As always, your photos are amazing and I loved the video! Bought a pound of Rainiers this last weekend and inhaled all but 10 in one sitting. So delicious. Think I'd have to do the same several more times to be sated in order to have any leftover for tarts! Such a fleeting season....

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  24. I love the use of the quinoa and almond flours - a beautiful post and what could be more lovely than these cherry pies!
    Mary x

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  25. Just discovered your space here. I am loving your lovely images Sarah. Like the use of quinoa flours in this.

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  26. Mouth wateringly fabulous... these cherry tartlettes look like the best! I hope you had a wonderful 4th ... xv

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  27. Beautiful post, pictures and video... These tartelettes are mouth-watering!

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  28. I love cherries :D How do you eat these? Do you take the stems off first and just bite into the tartlet with the cherries whole? Or pick off the cherries first?
    You're so good with a camera and styling! I'm in awe. My family very recently got ahold of a Nikon DSLR, do you have any tips?

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  29. The cherry tarts look positively divine!

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  30. Dear Sarah: You are positively divine with your food and your ability to freeze the moment in the lens. I love your take on what is almost like a frangipane tart. The cherries, pit, twigs and all are too cute for words. Hope you had a marvelous holiday!

    chow :) Devaki @ weavethousandflavors

    PS: Your videos are precious and such a creative avenue for all your talent.

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  31. Ok Let me start by saying, your video is like a calm therapy.. Seriously sarah I loved it..
    Beautiful!!
    These tartlets look so pretty.. I have to make them!!
    Your blog always make me so happy and relax..Love it

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  32. Nothing better than cherries for the 4th! Mouth-watering deliciousness - both words and images!!!

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  33. The video is lovely, such a beautiful tones and music fits great.

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  34. Your photos are gorgeous!!
    I have never baked with cherries, but this looks so pretty! Almost to pretty to eat. Almost..

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  35. We've had loads of family visiting recently and I've been to Pike's Place Market twice just this past week, it's such a treasure...and the mounds of cherries have been (and sugar snaps!) have been amazing and delicious...can't get enough, we're so fortunate here! I think I'd be at the market everyday if I lived closer to it.

    I love your frangipane recipes and look forward to trying this one...
    xo J~

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  36. Your photography makes me gasp every time. I adore your talents and am always grateful that you share them here with us.

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