Cherry Tartlets
Ingredients
Directions
In a small saucepan, combine the pitted cherries and powdered sugar, then toss the cherries in the sugar.
Heat on the stove and boil for about 5 minutes.
Strain the cherries through a sieve and reduce the syrup to one-third of its original quantity.
Add the reduced syrup back to the cherries and set aside.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Kentish cherries
- Provide the main fruit flavour and juices that form the syrup.
- Powdered sugar
- Draws juice out of the cherries and adds sweetness to the syrup.
The step that matters
Reducing the syrup. Reducing concentrates the cherry juice and sugar into a thicker syrup. Reducing too little leaves it thin and watery, while reducing too far can make it sticky or cloying once cooled.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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