Go Dairy Free | Sour Cherry Tartlets (Vegan)

Brilynn Ferguson, Paper Palate and Jumbo Empanadas - It’s unlikely that I’ll ever be the host of a formal tea party, (I’m like a bull in a china shop…) but that doesn’t mean I can’t steal tea time recipes to make an afternoon snack, and a fancy one at that! Tea Time magazine does provide quite a few recipes for all sorts of finger foods to be consumed with one’s pinky finger in the air… or not. Seeing as though I’m not a regular at afternoon tea nor am I a picky five year old, it’s been ages since I’ve had a triangularly cut, crustless sandwich and darn if I didn’t want one!

I began by making my own bread using my Mom’s recipe but half way through I realized that I actually like the crusts on my sandwiches and decided to make a different tea time treat instead. Cherry tarts anyone? I tinkered a little with the recipe from Tea Time, (as I usually do with recipes) and ended up with these chocolate cherry tarts, topped with toasted almonds. I’ll provide you with the original, which you can interpret as you like, but I suggest using chocolate dough because who doesn’t like the combination of chocolate and cherries?

Sour Cherry Tartlets (from Tea Time magazine)

1 (15oz) package refrigerated pie crusts [or one vegan pie crust recipe]
1 (14.5oz) can red tart cherries
¼ cup sugar
1 ½ T cornstarch
1 T cherry flavoured brandy
1 cup confectioners’ sugar
1 ½ T [almond] milk [the original recipe calls for milk, but almond milk will suit it well]
½ tsp almond extract

Preheat oven to 400F. On a lightly floured surface, unroll crusts. Using a 2 ½ inch round cutter, cut 12 circles from each pie crust. Line each cup of a 24-cup miniature muffin pan with prepared crusts; prick bottoms of crusts with a fork. Bake 5 minutes.

Drain cherries, reserving ½ cup juice. In a medium saucepan, combine sugar and cornstarch. Gradually add reserved cherry juice and brandy, whisking until smooth. Bring to a simmer over medium heat and cook 1-2 minutes stirring constantly, until mixture is clear and thickened. Remove from heat and stir in cherries.

Evenly divide cherry mixture between muffin cups. Bake 8-10 minutes; remove to a wire rack and cool completely.

In a small bowl, combine confectioners’ sugar, milk and almond extract, whisking until smooth. Drizzle icing on top of each tartlet.