CHERRY TARTS (HOLIDAY SPECIAL)

🇫🇷 Cherry Holiday Tarts

Elegant French-Inspired Pastry with a Global Story

Introduction:

As a wanderer who’s spent decades journeying through refugee camps of Cox’s Bazar, remote villages of Afghanistan, vibrant cities of India and from the hills of Haiti to the coasts of Greece, I’ve come to realize that food has a language all its own and can connect heart, head and soul to the Master-God Almighty. And every now and then, I come across a recipe that whispers comfort, heritage, and delight in every bite. This Cherry Holiday Tart is one such treasure.

This recipe isn’t just about pastry; it’s about the art of pausing. A moment in the whirlwind of life to enjoy the tang of cherries, the warmth of almond frangipane, and the sweet nostalgia of icing-topped tartlets. I bring it to you not just as a baker, but as a traveller who’s seen the world’s pain and joy—and believes deeply that every crumb can carry hope. The Hope that only Christ can give-John 3:16.

🏛️ History & Cultural Significance:

While there's no universally agreed-upon “Cherry Tart Day,” many claims it's celebrated on either June 18 or June 21. The cherry tart as we know it today has a rich transatlantic lineage. In the United States, particularly in Michigan—a region known for its abundant tart cherry harvests—the recipe was cherished as early as the mid-1800s.

However, its roots may stretch further back to Europe. Some culinary historians trace it to two unmarried French sisters in 1879 who began baking tarts for local townsfolk—coining the phrase "Tarts for All." Others draw comparisons to the Crostata di Ricotta e Visciole, a Roman-Jewish tart developed in the 18th century as a workaround to dairy restrictions.

Wherever it began, one thing remains true: this tart has been a symbol of simple pleasure and quiet celebration across centuries and cultures.

🧺 Ingredients & Quantities:

For the Pastry (Shortcrust):

• 200g Plain Flour (All Purpose)

• 30g Icing Sugar

• 100g Unsalted Butter (cold & chopped)

• 1 Egg Yolk

• 1 tsp Cider Vinegar (or Lemon Juice)

• 2–4 tsp Cold Water

• Egg Wash: 1 Egg + 1 tbsp Milk

For the Frangipane Filling:

• 100g Caster Sugar

• 100g Soft Unsalted Butter

• 2 Eggs

• ¼ tsp Almond Extract

• 50g Plain Flour

• 85g Ground Almond

• Raspberry Jam (or any preferred flavor)

For the Decoration:

• 300g Icing Sugar

• Cold Water or Milk (as needed)

• Red Food Colouring (Paste or Gel)

• Glace Cherries (halved)

🥣 Preparation Process:

1. Prepare the Pastry:

• In a food processor or bowl, mix flour and icing sugar.

• Add cold butter and pulse or rub in until mixture resembles fine breadcrumbs.

• Add egg yolk, vinegar, and water gradually until the dough comes together in soft clumps.

• Divide, flatten into discs, wrap in cling film, and refrigerate for at least 30 minutes.

2. Roll and Shape:

• Preheat oven to 180°C (fan-assisted).

• Roll out one disc to 3mm thickness, cut rounds, and press into mini tart tins. Chill again.

3. Make the Frangipane:

• In a mixing bowl, beat soft butter, sugar, ground almonds, flour, eggs, and almond extract until smooth and thick. Set aside.

• Loosen your jam with a teaspoon of water if necessary for easy spreading.

4. Assemble:

• Spoon a thin layer of jam into each chilled pastry shell.

• Pipe or spoon frangipane on top, filling only ⅔ full. Spread to seal edges gently.

• Bake for 10–15 minutes, until pastry is golden and frangipane is just set.

• Cool in tin briefly, then fully on a wire rack.

5. Decorate:

• Mix icing sugar with a little water/milk and food colouring to achieve thick, glossy icing.

• Spoon over each tart and top with half a glace cherry.

🥗 Nutritional Content (Approximate per Tart):

• Calories: 260

• Carbohydrates: 27g

• Fat: 14g

• Protein: 4g

• Sugar: 16g

• Fiber: 1g

(Values will vary slightly depending on jam used and tart size.)

🧑‍🍳 Pro Tips for Variations:

• Flavour Swaps: Try blackcurrant, plum, or apricot jam for a seasonal twist.

• Vegan Version: Use plant-based butter and egg replacers for a dairy-free delight.

• Festive Flair: Add citrus zest or crushed pistachios to the icing for a fresh finish.

• Mini vs. Large: This recipe makes excellent mini tartlets but can also be baked as one 9-inch tart.

🌟 Concluding Thoughts:

These Cherry Holiday Tarts are more than festive bites—they’re edible postcards from my journey. They carry the scent of kitchens in Provence, the warmth of Michigan orchards, and the quiet joy of Christmas mornings in Delhi.

Baking them is my way of telling you: wherever you are, whatever you’ve seen—there’s still sweetness to be found. So, from my well-travelled oven to your table, I invite you to Savor these tarts as a reminder that comfort can be homemade, and the Master’s healing can taste like cherries. “Taste and see.....”-Psalm 34:8 aligns beautifully with the sensory and spiritual imagery of your Cherry Holiday Tarts. It reinforces a message that healing, comfort, and sweetness are not just metaphors, but are lived, tangible experiences in God’s presence. And I, as a home-baker invite my readers not just to bake and enjoy the tarts, but to remember that every bite can reflect God’s goodness-even through memories, travels, and trials.

A trat shell in the making process-spreading the pastry dough

Filling the tart shell with the sweet silky lemony custard

Filling the tart shell with sweet frangipane