Cherry season is in full force and everyone at Brit HQ is loving it! We hope our abundance of cherry recipes this week has given you some new ways to enjoy one of our favorite summer fruits. We started with Cherry Chocolate Banana Bread, then moved on to a Sparkling Cherry Sangria cocktail, and now we have our last cherry recipe of the week, Buttermilk Bourbon Cherry Tartlets with Bourbon Whipped Cream. Make sure to keep these in mind for dear ol’ dad on his upcoming holiday.
Ingredients:
Crust:
– 1 stick butter
– 1/3 cup sugar
– 1/8 teaspoon salt
– 1 cup flour
Filling:
– 1 stick butter, melted
– 3 eggs
– 3/4 cup honey
– 3/4 cup sugar
– 1/2 cup buttermilk
– 2 teaspoons vanilla
– 1/4 cup bourbon
Topping:
– 1 cup fresh cherries, pitted
– 1/4 cup sugar
– 2 tablespoons cormstarch
– 1/4 cup bourbon
Whipped Cream:
– 1/2 cup whipping cream
– 2 tablespoons sugar
– 2 tablespoons bourbon
– Dash of vanilla
– Flaky sea salt (such as Maldon)
Instructions:
1. Preheat oven to 350 degrees F. In a large bowl, cream butter using a hand or stand mixer. Add sugar and salt, mixing to combine. Slowly add in flour and mix until dough starts to form a ball.
2. Remove dough from bowl and press into tart or tartlet pans.
3. For the filling, combine all filling ingredients together in a large bowl and whisk until thoroughly combined.
4. Divide filling evenly between tartlets and bake for 20-30 minutes. The filling will rise and fall during the baking process and the centers will still be a little jiggly when removed from the oven. Set aside to cool completely.
5. For the topping, place cherries, sugar and cornstarch in a small sauce pan. Heat over medium heat until cherries have softened and formed a thick topping. Add bourbon and cook for 5 minutes more.
6. Place a spoonful of cherry topping on each tartlet and refrigerate for 30 minutes to firm up.
7. Place the whipping cream in a large bowl and add the sugar through vanilla. Use a mixer to beat until stiff peaks form, then fold in bourbon. Top each tartlet with a dollop of cream and a fresh cherry. Serve at room temperature and sprinkle with sea salt just before serving.
Preheat oven to 350 degrees. In a large bowl, cream butter using a hand or stand mixer. Add sugar and salt, mixing to combine. Slowly add in flour and mix until dough starts to form a ball.
Remove dough from bowl and press into tart or tartlet pans.
For the filling, combine all ingredients together in a large bowl and whisk until thoroughly combined.
And make sure you don’t forget the bourbon…
Divide filling evenly between tartlets or pour into tart shell. Bake for 20-30 minutes for tartlets and 40-50 minutes for a tart. The filling will rise and fall during the baking process and the center will still be a little jiggly when removed from the oven. Set aside to cool completely.
For the topping, place cherries through cornstarch in a small sauce pan. Heat over medium heat until cherries have softened and formed a thick topping. Add bourbon and cook for 5 minutes more.
Place a spoonful of cherry topping on each tartlet and refrigerate for 30 minutes to firm up.
Place the whipping cream in a large bowl and add the sugar through vanilla. Use a mixer to beat until stiff peaks form, then fold in bourbon. Top each tartlet with a dollop of cream and a fresh cherry. Serve at room temperature and sprinkle with sea salt just before serving.
