RESET360 with Camille McLaughlin
Desserts

Cherry Tartlets with Rose Water

Buttery almond flour tartlet shells filled with sweet cherries cooked down with lemon and a drop of rose water, topped with whipped cream.

Why you'll love Cherry Tartlets with Rose Water

These little tartlets pair two classic Middle Eastern flavors: sweet, deep red cherries and fragrant rose water. Buttery almond flour shells bake crisp and golden in a muffin tin, and the cherries cook down with lemon and a little allulose into a glossy, jammy filling, thickened with a spoonful of chia seeds. A drop of rose water at the end makes them taste floral and special.

The almond flour crust needs a short chill and a careful press. Pressing the dough evenly into the cups, with slightly thicker edges, keeps the shells from cracking, and chilling them for 15 minutes before baking helps them hold their shape. Rose water is strong, so it goes in a drop at a time, off the heat, so its perfume stays bright.

They are a beautiful dessert for a gathering, and the shells can be baked a day ahead.

Quick overview: This Cherry Tartlets with Rose Water takes 30 min of hands-on time and about 1 hr 10 min in all and makes 12 servings, each 1 tartlet. You'll need a saucepan and a muffin tin.

Jump to recipe

Cherry tartlets topped with whipped cream and chopped pistachios
Prep 30 minCook 25 minChill 15 minTotal 1 hr 10 minServes 12Serving 1 tartletYou'll need Saucepan, Muffin tin

Ingredients

  • 1 1/2 cups almond flour
  • 4 tbsp butter, melted
  • 1 large egg
  • a pinch of fine sea salt
  • 3 cups pitted sweet cherries, fresh or frozen
  • 2 tbsp allulose Label: allulose, and nothing else
  • 1 tbsp fresh lemon juice
  • 1 tbsp chia seeds
  • 1/2 tsp rose water, or to taste Label: distilled rose petals and water
  • 1/2 cup heavy cream, whipped, to serve Label: cream, with no gums or carrageenan
  • 2 tbsp chopped pistachios, to serve

Instructions

  1. Make the dough: Heat the oven to 350°F (175°C). Stir the almond flour, melted butter, egg, and salt into a soft dough.
  2. Press the shells: Divide the dough among 12 cups of a muffin tin lined with paper or silicone liners and press it evenly over the bottoms and up the sides, a little thicker at the edges. Chill for 15 minutes.
  3. Bake the shells: Bake for 12 to 15 minutes, until golden. Let them cool in the tin.
  4. Cook the cherries: Combine the cherries, allulose, and lemon juice in a saucepan over medium heat. Cook for 8 to 10 minutes, stirring and crushing some of the cherries, until juicy and slightly thickened. Take it off the heat and stir in the chia seeds and rose water. Let it sit 10 minutes to thicken.
  5. Fill: Spoon the cherry filling into the cooled shells.
  6. Serve: Top each tartlet with whipped cream and a sprinkle of pistachios.

Storage and leftovers

Store unfilled shells airtight at room temperature for up to 2 days, and the cherry filling in the refrigerator for up to 5 days.

Fill and top the tartlets just before serving so the shells stay crisp.

Variations

  • Raspberry: Use raspberries, cooking them only 4 to 5 minutes.
  • Orange blossom: Use orange blossom water in place of the rose water.
  • Vanilla: Use a scraped vanilla bean in place of the rose water.
  • One tart: Press the dough into a 9-inch tart pan and bake 18 to 20 minutes.

Notes and tips

  • Use liners: Paper or silicone liners make the tartlets easy to lift out.
  • Chill the shells: Chilled shells hold their shape in the oven.
  • Add rose water slowly: It is strong; start with a little and taste.
  • Check the rose water label: It should list distilled rose petals and water.

Nutrition and mindful eating

  • Cherries are on the low-glycemic list, with fiber, vitamin C, and deep red anthocyanins.
  • Almond flour shells bring healthy fat, protein, and vitamin E in place of a wheat crust.
  • Chia seeds thicken the filling and add fiber and the plant form of omega-3 fat.
  • Cream and pistachios add real fat that pairs with the fruit.
  • As you eat, notice the floral rose water and the sweet, tart cherries, and pay attention to how a small, beautiful dessert can feel special.

Frequently asked questions

Have a question about this Cherry Tartlets with Rose Water? Start here, with the questions people ask most.

Where do I find rose water?

In Middle Eastern markets, specialty stores, or the baking aisle.

Can I use frozen cherries?

Yes. Cook them straight from frozen, a few minutes longer.

Why chia seeds?

They thicken the filling naturally without cornstarch.

Can I make them ahead?

Bake the shells and cook the filling a day ahead, and fill before serving.

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Tags: Desserts, Middle Eastern-Inspired, Gluten-Free Swap