Tartelettes of Cherries

Recipes > Desserts > Tarts > Tartelettes of Cherries

Ingredients

1 pound short paste
2 pounds cherries
sugar
1 cup sour cream
2 rolled zwiebacks
yolks of 2 eggs

Instructions

Roll out the short paste 1/4 inch in thickness and cut out with a tumbler or round cake cutter 20 rounds about 2 inches in diameter; roll out the remaining paste and cut it into long strips 1/2 inch wide and 1/8 inch thick; lay these strips around the top edge of each round and ornament them with the pastry wheel by pressing small dents in it with the wheel; lay around each a strip of white paper, fasten the two ends with the white of egg (to keep it in its place) and set them in shallow tins; remove the pits from the cherries, mix the fruit with sugar and fill them into the tartelettes; then bake in a hot oven; in the meantime crack the pits of cherries, put them over the fire with a little water and boil 5 minutes; then strain; mix in a bowl the sour cream with the zwiebacks, yolks, 2 tablespoonfuls sugar and 2 tablespoonfuls of the strained water from the pits; when the tartelettes are nearly done fill 1 spoonful of the above mixture into each one and return them to oven again until the cream is firm; take them from oven, remove the paper and serve when cold dusted with sugar.

Tartelettes of peaches, plums or apricots are made the same as cherries, but without the cream.