Peach Frangipane Tarts and I re-post it here again.
Here is a bit of history on Rainier Cherry.
Rainier cherries are especially large, sweet cherries developed by researchers at Washington State University. These cherries are highly prized in the Pacific Northwest for their superb flavor, and several nations, including Japan, also import large amounts of Rainier cherries when they are in season. As a general rule, Rainier cherries are more costly than other cherry varieties, but some consumers feel that the added price is worth the superb flavor.
Thanks Michelle and Karen for the cherry trees pictures.
Ingredients for Pastry:
From Source: My Kitchen Snippets
210 gram flour
113 gram cold butter – cut into cubes
2 tbsp sugar
1/4 tsp baking powder
1/4 tsp salt
1 egg yolk
1-2 tbsp cold water
1. Put flour, butter, sugar, baking powder and salt into a food processor fitted with metal blade. Process until the mixture resembles fine breadcrumbs.
2. Then add in the egg yolk. With the motor running, add in the cold water in tiny trickles, until the pastry just hold together.
3. Remove from the processor, press together into a ball, wrap in plastic wrap and place in the fridge to rest for half an hour.
Ingredients for Frangipane Cream:
113 gram butter – room temperature
100 gram powder sugar
160 gram almond meal
1 tbsp flour
1 tbsp milk powder
½ tsp essence vanilla
some fresh cherries
3 tbsp apricot jam – for glazing the tarts
1. In a mixing bowl, cream butter, icing sugar and vanilla together until well combined. Add the eggs one at a time and beat until well mixed.
2. Add in the flour, almond meal and milk powder. Mix until well combined and set it aside.
3. Greased 12 tart pans (I used 1 1/2" diameter tart pans) and pre-heat the oven to 375 degree F. Roll out the pastry and line the tart pans. Spoon the frangipane cream into the pastry tarts and fill it to about 2/3 full.
4. Top it with a cherry. Repeat the same to the rest of the tart shells. Baked for 25-30 minutes until the top is golden brown.
5. Heat up the apricot jam in the microwave for 20 seconds. Brush it all over the warm tarts.