These are some easy-peasy tartelettes. I made them a while ago actually with some left over puff pastry. Cherry season had just started so I HAD to get some, no idea what I was gonna make with them. I also had some left over marzipan paste, put 2 and 2 together and voilà! The perfect little dessert. They taste best when served warm, so you can easily prepare them beforehand and just pop them in the oven after dinner. And try them with some almond butter ice cream ;) Yum!
For 2 tartelettes
just enough frozen, rolled out puff pastry
500g / 1lb fresh cherries
1 tablespoon icing sugar
1 tablespoon Amaretto liqueur
2 tablespoons marzipan paste
I am usually against ready-made doughs and stuff but puff pastry is an exemption. Just get the frozen sheets and let them defrost when you need them. With a rolling pin, roll out the puff pastry on a floured surface to flatten it out. Cut out two round tartelettes: you can use a big round cookie cutter or a bowl of the size of your choice. I used my 5 inch cake pan as a template to cut out the tartelettes.
Divide the marzipan paste in half and form 2 balls, roll them out as thin as possible until they have about the size of your tartelettes. Brush the Amaretto on the tartelettes and cover them with marzipan.
Cut the cherries in half and remove the core. Now place them tightly on the marzipan covered tartelettes and sprinkle with sifted icing sugar (depending on how sweet you want them).
Bake the tartelettes until golden for about 15 min, let cool just a little bit and serve.
Easy, isn't it?
Print recipe here.