Ingredients
Units
Scale
- For crust:
- 1 cup Pamela’s Artisan Flour Blend
- 1 cup Pamela’s Nut Flour Blend
- 2 tablespoons evaporated cane juice (or granulated sugar)
- 1/4 teaspoon sea salt
- 8 tablespoons unsalted butter, chilled and cut into cubes
- 1 large egg, lightly beaten
- For filling:
- 8 tablespoons unsalted butter, at room temperature
- 1/2 cup evaporated cane juice (or granulated sugar)
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon sea salt
- 1 cup Pamela’s Nut Flour Blend
- 2 tablespoons Pamela’s Artisan Flour Blend
- 3 dozen fresh cherries, pitted
- For serving:
- Confectioner’s sugar, for dusting
Instructions
- For crust: place Pamela’s Artisan Flour and Nut Flour Blends, sugar, and sea salt into the bowl of a food processor fitted with the chopping blade. Pulse a few times to combine.
- Scatter the cold butter cubes over the dry ingredients. Pulse a 5-7 times, or until butter is in small pieces with some larger, pea-sized pieces. With motor running on low, pour the beaten egg through the feed hole and process just until dough comes together into a ball. Lay out a piece of parchment or waxed paper on the counter. Turn dough out onto the clean surface and press together to incorporate any dry bits. Divide the dough into 6 equal pieces. (Keep the food processor handy – it’s not necessary to wash it yet.)
- Grease the bottom and sides of six 4-inch mini tart pans with removable bottoms. Press the dough into the bottom and up the sides of the tart pans. Freeze until firm, about 15-20 minutes.
- While the crusts are in the freezer, preheat oven to 375°F. Place the chilled crusts on a rimmed baking sheet. Prick the bottoms of the tarts with a fork to help prevent the crusts from puffing up and/or shrinking. Bake for 10 minutes. Remove from oven and let cool completely on the pan.
- To prepare filling: place the butter and sugar into the food processor. Process until light and fluffy. Stop and scrape sides down as needed. With the motor running, add the eggs, one at a time, through the feed hole. Scrape down sides again, if needed. Add the extracts and sea salt. Process again to combine.
- Add the Pamela’s Nut Flour and Artisan Flour Blends to the food processor. Process until well-combined, silky, and smooth. Divide the mixture between the mini tart pans. Arrange 6 pitted cherries on top of the filling and press them down a little bit into the filling. The tarts will be full, but will not overflow during baking.
- Place tarts, still on the baking sheet, in the oven and bake for 18-20 minutes or until the puffing has puffed up around the cherries and is golden. Let cool. Before serving sift confectioner’s sugar over the top. Serve chilled or at room temperature.
- Prep Time: 45 mins
- Cook Time: 20 mins
- Category: dessert
- Cuisine: French