Spiced and roasted cherry tartlets

by Sunita on July 9, 2010

It’s been so lovely, weather wise, in our neck of the woods, that sometimes it seems surreal. Clear blue skies, with the odd shower in between, opening our eyes in the morning to the dawn chorus, and enjoying the birds’ songs late into the night, with the sun shining way past nine o’clock at night. Yes, we are the loving the weather at the moment.

And the reflection of the great weather can be seen in the faces and spring in the footsteps of the people around us. People, in their bright, summery clothes, cool shades, kids speeding around in their bikes, skateboards, or ‘can’t be bothered’ teenagers just lazing around in the parks. Even the tired walker, resting their limbs on the roadside bench under the shade of the tree has an air of happiness on their faces. There seems to be such a buzz all around. Growing up, in India, where most of the days in the year are sunny,I never thought that I would begin to love summer so much. Then, the autumn and winter months were the times of the year that I really looked forward to.

Summer also brings with it, a great bounty of brightly coloured fruits, tempting one to just pick them up and enjoy. Juicy peaches, strawberries, raspberries, plums and cherries are flooding the markets.

We’ve been enjoying quite a lot of cherries lately…

and some were tossed with some spices and a little sugar and roasted in the oven. Oh! What joy! The smells emanating from the oven, as the fruit bursts and mingles with the spices, and the juices flow is something to be experienced. I had a hard time keeping away from them.
Only the stalks were removed from the cherries before roasting. The roasted cherries are much easier to stone.

The spiced and roasted cherries were used to fill some little pastry cases and dusted with a little sugar for a lovely treat. The best part about this recipe is that everything can be made and assembled in advanceĀ  before serving a bonus if you are having guests over. The crust is a snap to put together and is nice and crumbly. This would be a great little desert for your summer party.

What’s needed-

For the crust-

1C whole wheat flour (atta)
2 tblsp dark muscovado sugar ( or any other dark brown sugar)
2 tblsp cornmeal
1/4 tsp bicarbonate of soda
1/4 C of sunflower/vegetable oil
7-8 tblsp of cold milk

For the filling-

400 gms of fresh cherries, the stalks removed
2-3 tblsp of sugar
1 tblsp of ground cinnamon
1 tsp of crushed red chillies

Icing sugar for dusting

How to-

  1. Pre heat the oven at 200 deg C.
  2. Place the cherries on a baking tray and sprinkle the sugar, cinnamon and chillies over them.
  3. Place the tray in the centre of the pre heated oven and bake for about 30 minutes or till the fruits are soft, yet retain their shape.

    Cool completely. Stone the fruits and keep aside. ( I must warn you that these roasted cherries are very, very addictive ;-) )

  4. In a bowl, add all the ingredients for the crust, except the milk. Rub the ingredients with your fingertips till everything resembles fine crumbs.
  5. Add the milk and mix together with the fingertips, bringing everything together into a ball. Wrap in plastic wrap and chill for at least 30 minutes.
  6. Divide the chilled dough into 13-14 equal sized portions. Press each portion into the bottom and sides of the moulds of a mini muffin tray.
  7. Put the tray in the refrigerator and chill for at least 30 minutes.
  8. Pre heat the oven at 180 deg C. Place the tray in the centre of the pre heated oven and bake for about 16-18 minutes or till golden.
  9. Cool in the tray for a few seconds and then carefully remove to a rack and cool completely before filling.
  10. Fill the cases with the roasted cherries ( press the cherries in to the cases) and dust the tops with icing sugar before serving. If you are assembling them in advance, arrange on a tray and store them in the refrigerator.

The juicy fruit and crisp crust were a perfect treat.

Have a great weekend everyone :-)

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{ 15 comments… read them below or add one }

1 RV July 9, 2010 at 8:11 pm

Gorgeous pics Sunita. Am simply loving those cute little cherry tartlets.


2 Divya Vikram July 9, 2010 at 8:49 pm

Have loads of cherries at home after last weeks cherry picking. Bookmarked this to try!


3 sanyukta gour(bayes) July 9, 2010 at 8:55 pm

amazing pics….tempting n divine dish..yum


4 Priya (Yallapantula) Mitharwal July 9, 2010 at 9:00 pm

Sunita, that simply looks divine !!!


5 Rosa July 9, 2010 at 9:02 pm

What splendid tartlets! So irresistible!




6 Xiaolu (6 Bittersweets) July 9, 2010 at 10:01 pm

This looks like the perfect juicy bite, Sunita. That last shot is droolworthy and I just happen to be hungry right now ^_^.


7 sweetlife July 10, 2010 at 2:08 am

these are perefect …I love anything mini, but filled with cherries and chillies


8 Ashwini July 10, 2010 at 2:12 am

You are just amazing. I love your presentation sooo much,,..I don’t like cherries much. But after seeing this recipe, i feel like trying it::)
Have you learnt baking elsewhere or you just learnt it yourself?


9 Sunita July 15, 2010 at 10:12 am

I am a self taught baker through and through :-)


10 Happy Cook July 10, 2010 at 5:10 am

Wowo they look so so good, here too it has been good weather and unlike there no rain i just hope it stays like this for a bit longer.


11 anushruti July 10, 2010 at 1:21 pm

These look splendid!


12 Barbara Bakes July 10, 2010 at 1:28 pm

I love summer too, especially all the summer fruits. This recipe would be a big hit at my house!


13 rupa July 12, 2010 at 1:35 pm

whats cornmeal ? any substitute…loving the tartlets


14 Sunita July 12, 2010 at 4:12 pm

Rupa, cornmeal is flour ground from dried corn. If you cannot find it, use slightly coarse semolina instead.


15 Sunita July 15, 2010 at 10:13 am

Thanks for your kind words everyone :-)


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