Cherry filo tarts recipe

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makes: 8
Skill: medium
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  • These delicious sweet pastry tartlets are easy to make and taste fantastic! Fill with a creamy mascarpone cheese mixture and lightly-cooked fresh cherries.

    Ingredients

    • 1 x pack frozen filo pastry, thawed
    • 75g (3oz) butter, melted
    • 50g (2oz) flaked almonds
    • 50g (2oz) demerara sugar
    • 450g (1lb) fresh cherries (you need 8 -9 cherries per tart)
    • 250g mascarpone cheese
    • 125ml (5fl.oz) crème fraiche or soured cream
    • 50g (2oz) sugar
    • 2tbsp redcurrant jelly, optional

    Method

    • Preheat oven to 190°C (375°F, gas mark 5). Open out the filo pastry sheets and cut the stack into four equal strips by making the cuts parallel to the short sides.

    • Lay one pastry strip on the work surface, lightly brush with butter and then scatter over a few almonds and a little sugar (do the scattering sparingly). Place a second strip over the first to form an X, repeat with the brushing and scattering and then place a third strip on top so that it lies from left to right through the centre of the X, and repeat with the brushing etc.

    • Now form a tartlet by scrunching up the filo pastry around the centre of the strips, leaving a ‘base’ of approx. 8cm/3in. Or, if you prefer, place a teacup or largish jam jar of these dimensions on the centre of the pastry and form up the sides around it, then gently lift off the cup.

    • Brush again lightly with butter and if desired scatter with a few more almonds, place on a lined baking sheet and continue with remaining pastry.

    • Bake tartlets for approx. 12 mins until they are golden brown. Allow to cool.

    • Remove the stones from the cherries and place the fruit in a pan with a little sugar (about 50g (2oz)) depending on how sweet the cherries are) and sufficient water to cover. Bring to boil and then poach very gently for 5-8 minutes until they are just soft and heated through.

    • Meanwhile combine the mascarpone cheese with the crème fraiche or soured cream.

    • Spoon the cheese mixture between the tartlets, remove the cherries from the pan with a draining spoon and pile on top of the cheese, then rapidly boil the juices to reduce and thicken them, adding the redcurrant jelly if desired to give a syrupy consistency. Spoon over the cherries before serving.

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