This is a guest post by Brilynn Ferguson of 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?
- 1 (15oz) package refrigerated pie crusts (or one vegan pie crust recipe)
- 1 (14.5oz) can red tart cherries
- ¼ cup sugar
- 1-1/2 T cornstarch
- 1 T cherry flavoured brandy
- 1 cup confectioners’ sugar
- 1-1/2 T non-dairy milk alternative (your choice of type
- ½ tsp almond extract
- Preheat oven to 400F.
- On a lightly floured surface, unroll crusts.
- Using a 2-1/2 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 alternative and almond extract, whisking until smooth.
- Drizzle icing on top of each tartlet.