Fresh Cherry Tartlets

Tartlets refers to minature tarts baked consisting of a filling over a pastry base with an open top not covered with pastry.They are always tempting ones in bakeries.This is usually made with short crust pastry but here I modified it to phyllo sheets as short crust pastry uses more of butter.The tartlets made out of phyllo sheets were golden crisp in the sides which easily tend to break off when you bite through.This serves best for a dessert or kids party menu too.Though cherry is off the season now but do give it a try with dried cherries.I had this in my drafts and was postponed because of many activities.Do give these a try and Enjoy !!.

Ingredients
for filling
 fresh cherries 3 cups pitted
granulated sugar 1 1/4 cups
corn starch 3 tablespoon
for tart cups
phyllo sheets 12
melted butter to brush around 3 tbsp




Method
FOR FILLING
-Place the pitted cherries over medium sauce pan on medium heat.Cover the pan and leave for 5-6 minutes.The cherries tends to leave considerable juice,remove from heat.
-Mix the sugar & corn starch together,add to the cherries.Give a quick stir and return to heat.
-Keep stirring until the mixture thickens.If it thickens very much,add little water to loosen otherwise put off heat.Let the mixture cool.

FOR TART CUPS-
-Thaw the phyllo sheets as per packet instructions.Unfold the sheets,lay them straight,cover it with a ziploc cover or plastic cover and place a damp cloth on top to prevent drying it up.




-Take out each sheet,fold it twice to get four layers,brush slightly each layer to stick together and then place it in a muffin tray after greasing the pan with oil.Repeat the same for other cups
-Pre heat oven to 375 degrees F.
-Add 2tsp of filling in each cup.Top it with half a tsp of butter on the filling so that it doesn't dry up when baking.
-Place in the oven and bake at 375 degrees F for 15 minutes or until the sides turn golden brown and crisp.
-Remove from oven and serve warm !!


Servings 12 tarts

NOTES
* You can use short crust pastry for the base too.I made a few using regular puff pastry sheet.They were good too,but should be served warm.

Sending this to Best Tart Event hosted by Priya @ Culinary Chronicles



Sending this to Bake Fest # 11 hosted by Archana @ The Mad Scientist Kitchen