Home › The Waldorf Kitchen › Cherry Tartlets

Cherry Tartlets

Line six or eight scalloped tart-moulds with one-half pound of puff-paste, press down the bottom and the sides to get the impression of the moulds, mask them with three ounces of apple marmalade spread equally over this, throw in one pound of stoned cherries, sprinkle them with powdered loaf-sugar, and bake in a medium oven for twenty minutes. Sprinkle more powdered sugar on the edges and melt or glaze it in the oven for two minutes; then remove the tartlets and let them get cool. Turn them out of the moulds, cover with a thin coating of apple-jelly, and serve on a dish with an ornamental dish-paper or a folded napkin.