The weekend after the 4th, we went to a cookout at a friend's house in Castle Rock. It started raining that afternoon, heavy pouring rain, that flooded part of the road leading from the interstate to their house. The water looked like it was at least eight inches deep in places from runoff collecting on a street with very poor drainage, but the cars all forged ahead and by the time we got there the rain had slowed to a drizzle.
I was still feeling the spirit of 4th of July, and made these one-bite red, white and blue tartlets. Of course, they could be topped with a cherry instead of a blueberry, too. The shortbread tartlet shells are store-bought and delicious, found on the baking aisle and totally worth it. I think it's just too tedious to try to make little mini tartlets by hand when something this good is available. I filled them with a spoonful of homemade cherry pie filling (from the tart pie cherries we had picked a few weeks before), then topped them with a swirl of lemony cream cheese.
They were a big hit at the party and so easy to make. Few things are more summery than cherry pie, and when you can get them in a little bite, there's no guilt from over indulgence. Unless you eat four or five, that is...
Cherry Pie Tartlets
- 1/2 cup heavy whipping cream
- 8 ounces reduced fat cream cheese, softened to room temperature
- juice of 1 lemon
- 1/4 cup powdered sugar
- 2 cups cherry pie filling, preferably homemade, but canned can be used also (click here for my recipe)
- 48 mini shortbread tartlet shells
- 48 cherries with stems (not maraschino cherries) or blueberries (for a red, white and blue theme)
Pour the cream into a bowl. Using a handheld electric mixer, whip the cream until soft-to-firm peaks form. Set bowl in the refrigerator.
In another bowl, beat the cream cheese for one minute until smooth. Add the lemon juice and powdered sugar and beat for two minutes until smooth and creamy. Gently fold in the whipped cream; mixture should be thick enough to hold its shape.
Snip the corner off a gallon-sized zip lock bag (or use a pastry piping bag), and fit a star tip into the corner. Scoop cream cheese mixture into the bag. Set aside.
Spoon about 1 1/2 teaspoons of the cherry pie filling into the tartlet shells. Pipe the cream cheese mixture onto the filling. Top each with a cherry or blueberry. Refrigerate until ready to serve.
Yields 48 tartlets.
Recipe from Curly Girl Kitchen