The German Cherry Tartlets are combining a short cake crust with a creamy filling and cherries or other fruit on top. In Germany we use all kinds of fruit such as apricots, peaches, raspberries, blueberries or blackberries. The filling contains quark and if you cannot find it in your supermarket, you can make it from scratch or substitute it. Some use an instant pot for making quark. Happy baking!
Ingredients Cherry Tartlets
for 6-8 pieces
25 g sugar
80g butter
1 dash of salt
1 egg
125 g flour
75 g ground hazelnuts or almonds
Filling
250 g quark (40%)
– How to Make quark –
– Quark Alternatives & Substitutes –
or use 125 g cream cheese and 125 sour cream
3 tbsp heavy cream
1-2 tbsp sugar
zest of 1 organic orange
500 g sour cherries (jar or fresh), de-pitted
4-5 tbsp cherry jam
Cooking Instructions Cherry Tartlets
– Mix sugar, butter and salt until creamy; add the egg, mix in hazelnuts and flour.
– Knead the dough until it is smooth and wrap it in aluminum foil, keep it refrigerated for 30 minutes.
– Preheat oven for 350 F or 170 C.
– Sprinkle flour on a smooth surface, then roll the dough.
– Grease the tartlet forms and line the dough all around the edges. With a fork poke several wholes into each tartlet.
– Bake them in pre-heated oven for 12-15 minutes.
– When tartlets are done let them cool off a bit.
– For the filling mix quark, cream, sugar and zest, and fill it into the tartlets.
– Sour cherries (without pits) from the jar: Pour them through a strainer, let drain, then arrange them on the tartlets.
– Fresh sour cherries: wash them, let drain, remove pits, then arrange them on the tartlets.
– Heat cherry jam while steering and spread a thin layer over the cherries.
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