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)
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
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.
Pre-heat oven to 350˚F.
½ cup (110 g) unsalted butter, room temperature
½ cup (110 g) natural cane sugar
½ tsp almond extract
1 cup (110 g) almond flour
1 Tbs (10 g) tapioca starch
¼ tsp salt
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!
Labels: cherries, cherry tartlets, desserts, Fourth of July picnic food, small pies