I was late getting my pie filling for this week’s Bake Along, I only picked it up this morning and didn’t get making my tarts until late this afternoon. In fact, I just finished baking them about an hour ago! So instead of posting two separate, almost simultaneous posts, one for my Tea Advent Calendar and the other for the Fantastic Bake Along, I thought I would do one double duty post.
I’ll begin with today’s tea, Caramel Shortbread, which is new this year. I ordered some of this around the time I ordered my Advent Calendar because I really wanted to give it a try. It’s one of my favourite new seasonal teas this year.
Caramel Shortbread is a fruit infusion containing almonds, willow bark and cherry, and on opening the tin, it smells nutty, buttery, and sweet. Being a fruit infusion I steeped this for 5 minutes with near boiling water. Once steeped this infusion is very light in colour, and has a light, slightly sweet, buttery taste, much like the cookies it’s named for. I’m still loving this one!
And now for Cherry Tarts! I’m a bit late getting my tarts made for this month’s Fantastic Bake Along, once again hosted by Tracy at It’s a T-Sweets Day!. If you’re interested in this recipe you can find it over on her blog, here.
For the most part I followed Tracy’s recipe, even down to using the same cutter she has. I bought it a while ago, and hadn’t had the chance to use it, so this was its maiden recipe. Because I’m trying to eat healthier, I exchanged 1 cup of the flour for 1 cup of whole wheat flour. Everything else in the crust was the same.
I mixed my crust up, rolled it out, and cut my circles. I then transferred them to parchment lined baking pans, added the cherry pie filling (I used E.D. Smith Light and Fruity Cherry Pie Filling, to help cut back on the amount of sugar.), and then added my tops. I used the cutter/press to seal the edges.
One thing I did do differently was that I didn’t add a glaze to my tarts. I’m sure they are way better with it, but when I calculated the points for Weight Watchers, each tart was getting pretty high, even before adding the glaze. Instead I opted to brush the tops with a bit of almond milk, and sprinkling with just a pinch of sugar before baking.
I cooked them for the recommended 30 minutes and they turned out just lovely! Although I think mine could have used just a bit more filling, and I’m sure they aren’t as sweet as Tracy’s, they were still very good! I’ll be bookmarking this recipe and trying some other fillings!
Don’t forget to check out the other bakers at the following links: