Sour Cherry and Walnut Molasses Tartlets
These tartlets offer a delightful balance of tartness from the sour cherries and a rich, slightly bitter sweetness from the grape molasses, complemented by the earthy crunch of walnuts. They are a perfect sophisticated end to a meal, combining unexpected flavors for a memorable dessert experience.
Prep Time
45 min
Difficulty
Easy
Servings
12
Calories
280 kcal
Instructions
- 1
In a large mixing bowl, combine the flour and sugar. Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
~5 min - 2
Add the egg yolk and 2 tablespoons of ice water. Mix until the dough just comes together. If it’s too dry, add another tablespoon of ice water.
~3 min - 3
Turn the dough out onto a lightly floured surface, gather it into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
~5 min - 4
While the dough chills, preheat your oven to 180°C (350°F). Lightly grease a 12-cup muffin tin. You can also line the cups with parchment paper for easier removal.
- 5
In a small bowl, combine the pitted sour cherries, grape molasses, chopped walnuts, and cinnamon. Stir well to coat the cherries and walnuts.
~2 min - 6
Roll out the chilled dough on a lightly floured surface to about 3mm (1/8 inch) thickness. Cut out circles slightly larger than the muffin tin cups.
~5 min - 7
Gently press the dough circles into the muffin tin cups, forming tartlet shells. Prick the bottoms with a fork a few times.
~5 min - 8
Spoon the sour cherry and walnut mixture evenly into each tartlet shell.
~2 min - 9
Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling.
~25 min - 10
Let the tartlets cool in the tin for 10 minutes before carefully transferring them to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
~15 min
Tips
- For a more intense bitter flavor, you can use black grape molasses or add a teaspoon of lemon zest to the cherry mixture.
- These tartlets are best served at room temperature and can be stored in an airtight container at room temperature for up to 3 days.
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