Individual Cherry Tarts
Bible study officially started up this week for FALL! I can’t believe Autumn is basically here. The school bus driving by all day long for preschool, kindergartners and regular all day school keeps the streets busy. The leaves turning and falling upon my garden. The crisp, cool mornings. FALL-IS-HERE.
I love the season of pumpkins, anything pumpkin that is makes me extremely excited and warm inside. Pumpkin bread, pumpkin scones, pumpkin pie, pumpkin lattes and MUCH more. I love pumpkin.
Though I love pumpkin because it means fall is in full force, today’s treats have nothing to do with pumpkins. They are tasty but not pumpkiny.
I made these for bible study brunch for the launch of our new season of life, digging deeper into the book of Ephesians. I love Ephesians and am excited to see what this season brings.
Lets get into the tarts!
- 1 1/3 cup Unbleached Flour
- 2 2/3 cup Whole Wheat flour
- 2 tsp Baking Powder
- 3/4 tsp Salt
- 1/2 cup Butter, cold
- 3/4 cup buttermilk + 2 tbsp
- 3/4-1 cup frozen cherries
- Sugar for topping (optional)
- 1 cup confectioners sugar
- 1 tbsp fresh squeezed lemon juice
- 1 tbsp milk
In a stand mixer combine flour, baking powder and salt. Mix together.
Cut butter into small cubes and toss with dry mixture until resemblance of small peas.
Add in Butter milk and mix well but be careful not to over mix.
Fold in Cherries and toss onto a floured surface.
Form into a log and cut diagonally forming a slight triangle.
Place on a cookie sheet and back at 425 for 10-12 minutes.
Allow to cool on a wire rack.
Mix together the glaze and top on COOLED tarts.