Hands-on: 30 min. Total: 2 hr. 10 min.
4.25 ounces unbleached all-purpose flour (about 1 cup)
2 ounces white whole-wheat flour (about ½ cup)
½ teaspoon kosher salt, divided
4½ tablespoons chilled unsalted butter, diced
¼ cup ice water
2 tablespoons chilled vodka
5 tablespoons plus 2 teaspoons turbinado sugar
2 tablespoons cornstarch
2½ cups fresh or frozen sour cherries, thawed and drained, pitted and halved (about 16
2½ cups fresh sweet cherries, pitted and halved (about 16 ounces)
2 teaspoons fresh lemon juice
1 large egg white, lightly beaten
1. Weigh or lightly spoon flours into dry measuring cups; level with a
knife. Place flours and ¼ teaspoon salt in a food processor; pulse to combine. Add butter; pulse 6 times or until mixture resembles coarse
meal. Add ¼ cup water and vodka; pulse 6 times or until dough
comes together. Turn dough out onto a lightly floured surface; gently
knead 1 to 2 times. Divide dough into 12 equal portions; shape each
portion into a ball and press flat. Roll each dough portion into a 4½-
inch circle. Arrange dough circles on a baking sheet lined with plastic
wrap; cover and chill 1 hour or until firm.
2. Preheat oven to 375°F with oven rack in lower middle position.
3. Unwrap dough circles; fit 6 circles into 6 (4-inch) tart pans. Using a
11/4-inch star-shaped cutter, cut a star from the center of each of the
remaining 6 dough circles. Refrigerate tart shells and lids until ready
to use; refrigerate stars, if using.
4. Combine remaining ¼ teaspoon salt, 5 tablespoons of the sugar,
and cornstarch in a large bowl. Add cherries and lemon juice; toss.
Spoon about ½ cup cherry mixture into each shell; top with dough
lids, pressing edges to seal. Brush with egg white; sprinkle with 2
teaspoons sugar. Arrange tartlets on a foil-lined baking sheet; bake at
375°F for 35 to 40 minutes or until golden and bubbly. Cool 10
minutes. Remove tartlets from pans; cool completely. Serves 6
(serving size: 1 tartlet)
CALORIES 289; FAT 9.3g (sat 5.6g, mono 2.3g, poly 0.5g); PROTEIN 5g; CARB 47g; FIBER
4g; SUGARS 20g (est. added sugars 8g); CHOL 23mg; IRON 2mg; SODIUM 173mg; CALC