Recipe: Cherry muffin tarts step by step with pictures | Handy.Recipes

Cherry muffin tarts

Cooked Cherry Fruit Tarts

Nutritional Value

Cookies with an unusually juicy filling and soft as fluffy dough. A very good recipe, I recommend everyone to try it!

Author of the recipe

Ingredients for cherry pies:


  • Cherries (frozen or in its own juice) - 400 g
  • Compote (Cherry juice) - 400 ml
  • Sugar (to taste, you may need more or less) - 3 tablespoon
  • Corn starch - 40 g
  • Butter - 50 g


  • Wheat flour / Flour - 520 g
  • Corn starch - 40 g
  • Milk - 260 ml
  • Sour cream - 40 g
  • Butter - 80 g
  • Salt - 1/3 teaspoon
  • Chicken egg - 1 pc
  • Yeast (8g dry) - 20 g

How to cook cherry pies step by step with photos

You can stuff with fresh or frozen cherries. I had a fresh cherry, so we'll take 400g of them, and the rest can be used for making a compote. We'll strain cherries in a colander to let them run away with the juice; I had 400 ml of juice, if you have less, add water. If you take a frozen cherry, you need to defrost it in a colander, and to the juice that runs down also add water, so it will be 400 ml.

Cherries go in a saucepan. I had cherries without sugar, that is, I added 3 tablespoon of sugar to the juice. If your juice is sweet, you don't need to add sugar. In any case you can control the sweetness according to your taste, some people like it sweeter and some less. Add starch to the juice and stir well. We pour the juice to cherries, put on fire, bring to the boil, and boil for two minutes, so that the filling thickens.

We remove from the fire, cover with a lid or a food film in contact so that a film does not form on the surface and give it to cool completely.

For the dough let's make a sourdough. Crumble the yeast in a bowl, add 1 tablespoon of sugar, pour a little milk to cover the yeast and add 2 tablespoon of flour. Take all the ingredients from the total amount. Stir, cover with clingfilm or towel and let proof for 10-15 minutes.

To the sifted flour we add salt, sugar, starch and stir well.

When the batter has risen, beat an egg, add butter and sour cream, pour in milk. Stir well.

Add the flour in three steps and knead the dough.

The dough is a little sticky; you need to knead it well, about 5 minutes, so that it changes its structure and becomes soft and pliable. We cover the dough with a towel and leave it to rise for 40-50 minutes in a warm, draft-free place.

When the dough has risen, dust the table with flour and remove it without crumbling.

Divide the dough into 14 pieces. Roll a small ball out of each piece, put a towel over it to prevent the dough from getting weathered.

Melt butter. Butter a small square of the surface, take one piece of dough and, rubbing the butter a little with your hands, roll out the dough into a rectangular sheet. It's not hard at all, the dough is very soft and pliable. The dough should be about 5 mm thick.

Put the filling, about 2-3 tbsp. L, cover with dough and seal around edges.

Place a rim on each side and wrap the pie in a roll.

Place on a baking tray lined with parchment paper with the seam facing down so that it is in the middle. Shape all the other patties in the same way. To prevent them from getting rusty we cover them with clingfilm.

Cover the formed patties with clingfilm and leave to rise for about 10 minutes.

Grease these patties with melted butter or egg. Send in heated up to 180 degrees of oven for about 20 minutes.

Butter finished patties, cover with parchment paper and put a towel on top and let cool.

Then we sprinkle with powdered sugar, make tea and invite everybody to the table. Enjoy your dinner!

Nutritional Value:

Whole Dish:
4096.3 Calories
79.2 g
133.3 g
651.5 g
205.8 Calories
4 g
6.7 g
32.7 g

Chicken Egg, Salt, Flour, Wheat Flour, Cherry, Sugar, Butter, Sweet, Sourcream, Tender, Milk, Yeast, Soft, Cake, Cakes, Corn Starch, Muffin, Fudge, Dough Pies

More recipes from the category:

Terms of use | Contact us Handy.Recipes © Copyright 2021. All Rights Reserved. Sitemap