When Twin Peaks was first released in 1990 (I had to look that up – 28 years ago!!!) I was absolutely obsessed with the show. I loved everything about it and ever since that time I have had a fascination with cherry pie. It was one of the things that had a recurring appearance in the show. FBI Agent Cooper just loved cherry pie and the cherry pie that was served in the Double R Diner made Agent Cooper declare, “this must be where pies go when they die!” For me, cherry pies have since become synonymous with America and American diners. I still harbour the fantasy of ticking off a bucket list item of doing the east to west drive across America. If the day ever comes when I have the time, money and freedom to do that drive I would love it to be filled with many stops at American Diners where I could eat Cherry Pie.
For some reason, I was thinking of Twin Peaks today and had to try my hand at some little Cherry Tartlets.
Makes 8 tartlets – I used loose bottomed, fluted mini tart tins
200-gram plain flour
Smidge of salt
4 tablespoons caster sugar
4 tablespoons of olive oil
5 tablespoons of water
Add flour, salt and caster sugar to food processor.
Add olive oil and water to processor and process until dough comes together.
Wrap in cling film and refrigerate for 10 minutes.
Pre-heat oven to 160 degrees Celsius
Remove dough and divide into 8 portions. Roll each portion out between two sheets of baking paper and put into the tart tins. Press gently into each tart tin and trim excess edges.
Roll all excess pastry back together, rewrap in cling wrap and return to the fridge.
Prick the bottom of each tartlet with a fork.
Line bottom of tart tins with a round of baking paper and add some baking weights.
Bake for 10 minutes.
Remove baking weights and bake for a further 5 minutes or until edges are golden brown.
3 cups pitted cherries
1/4 cup maple syrup
¼ cup water
1 tablespoon of corn flour mixed with 2 tablespoons of water
Add cherries, syrup and water to a saucepan and bring to boil.
Add cornflour mixture and again bring to boil. As soon as that point is reached, remove from heat.
Add mixture to the individual pre-cooked tart shells.
Remove remainder of pastry from the fridge, roll out and cut strips with a pizza slice or sharp knife.
Lightly brush the edges with a little almond milk and criss-cross the strips on top of the tartlets. Lightly brush the strips with almond milk.
Return to oven and cook on 160 degrees Celsius for 10 minutes or until strips are brown.
Serve with the extra cherry filling on the side.