• Very yummy small tarts filled with homemade cherry custard. The shell is made of ‘sweet crust pastry’ – classic patisserie pastry with almond flour. Almonds give delicateness and more possibilities of shaping. After baking the cherry custard is still soft and gentle. The hearts are subtle, sophisticated and tasty. Enjoy!


    heart shaped mini tart pans (10 pieces)



    • 2/3 cup softened butter
    • 7 tablespoons icing sugar
    • 1 egg
    • Pinch of salt
    • 1 teaspoon vanilla paste
    • 1 ½ cups + 2 tablespoons all purpose flour
    • 4 tablespoons almond flour


    • 300 ml milk
    • 3 egg yolks
    • 60 g granulated sugar
    • 5 tablespoons cherry puree
    • 50 g corn starch
    • 2 tablespoons (30 g) butter, softened



    Shortcrust base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour with salt and almond flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Make custard: you can use store-bought cherry puree from the tin or make homemade. Place in a saucepan 150 g frozen cherries with 1 tablespoon sugar. Heat until fruits are very soft and sugar has dissolved. Place in a food blender and blend until smooth. Pour the milk in medium sauce pan and heat until boil. In a bowl beat the egg yolks with corn starch and sugar until light and creamy. Add cherry puree and mix until incorporated. Pour boiled milk over egg mixture, stirring constantly. Return the mixture to the pan and cook over low heat, stirring, for few minutes until starts to thicken and bubble. Remove from the heat and beat in the butter. Transfer to a bowl. Cover the surface with a cling film to prevent forming a skin. Leave to cool.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular. Cut out heart shapes similar size as pans. Fill pans with prepared pastry and press to place properly. Re-roll the remaining pastry. Cut out the next batch of hearts. Pour the cherry custard over pastry bases and smooth evenly. Cover each with the second heart.

    Bake at 350°F for 20-22 minutes (until the pastry is golden beige). Cool after baking on a wire rack.


    Category: Tarts/pastries.

    Tags:cherries, almonds.

  • Shekerburas are mini pies originated from Azerbaijan. The pastry is shortbread like but the addition of yeast changes the structure into softer pastry. Traditional filling is made of nuts and sugar but in this recipe are used cherries to enjoy summer fruits and new quality of taste. The pastry is not sweet, the filling is sweet and spicy and the every whole pie is delicious small treat. Enjoy!


    14 pieces



    • 2/3  cup unsalted butter, softened
    • 2 2/3 cups all purpose flour
    • ½ cup hazelnut meal
    • ¼  teaspoon ground cinnamon
    • ¼  teaspoon ground black pepper
    • ½ cup sour cream
    • 2 egg yolks
    • 1 ½   teaspoon salt
    • 2 tablespoons warm milk
    • 1 tablespoon granulated sugar
    • ½ teaspoon dried yeast
    • 1 egg
    • 1 tablespoon water


    • 2/3 pound cherries, pitted
    • 2/3 cup light brown sugar
    • ½ cup dried cherries
    • 2 tablespoons corn starch
    • 1 tablespoon lemon zest
    • 1 tablespoon lemon juice
    • 1 teaspoon rum extract
    • ½ teaspoon salt
    • ¼  teaspoon ground cinnamon
    • ¼  teaspoon ground black pepper



    In a large bowl combine flour, butter, hazelnut meal, cinnamon and pepper. Rub with your fingers (or knife) until combined.

    In a small bowl combine sour cream, egg yolks and salt. In another small bowl combine warm milk, sugar and yeast. Set aside for few minutes, until starts to bubble. Add yolk mixture and yeast mixture to flour mixture. Mix until well combined. Turn out the pastry onto lightly floured surface and knead until smooth (about 2 minutes). Form to a ball, place in the bowl and let rest for 30 minutes.

    Make filling: in a medium sauce pan combine all ingredients. Cook about 2 minutes until cherries have released their juice. Increase heat and cook, stirring, until juice have thickened, about 5 minutes. Remove from heat and let cool.

    Preheat oven to 350°F (180°C). Line big baking sheet.

    Divide dough into 14 equal pieces. Working with one piece at a time, shape each piece into a 4½ - inch round. Spoon cherry filling into center of each round, dividing evenly among rounds. Fold dough over filling and crimp edges. Place on prepared pan. Pinch few rows of crinkles on the top surface of each pie (I made it by pinching pastry with my fingertips). Cut two small holes in the top of each shekerbura. Brush slightly with egg whisked with water.

    Bake for 25 minutes. Let cool on the sheet.




    The recipe comes from 'Bake from scratch' magazine, however a little changed by me.

    Category: Fruits cakes.

    Tags: cherries.