1¼ c flour
⅓ c sugar
¾ t grated lemon peel
¼ t salt
6T unsalted butter, room temp
1 lg egg, beaten
½ c sour cherry jam
powdered sugar
pastry cream (recipe below)
creme anglaise (recipe below)

Mix first 4 ingredients in medium bowl. Add butter. Rub in with fingers until butter is the size of small peas. Add egg; mix until dough comes together. Gather into a ball. Shape into 5-inch long log. Wrap in waxed paper; chill 1 hour. (Pastry and pastry cream can be made 1 day ahead and kept chilled).

Preheat oven to 375°. Cut dough into 20 ¼”-thick slices. Roll out 10 of the slices between sheets of floured plastic wrap to 3½” rounds. Transfer each round to individual 3” tartlet pans with ½” high sides.

Spoon 1 T pastry cream into each crust. Top each with 2 t jam. Roll remaining 10 pieces of dough between sheets of floured plastic wrap to 3½” rounds. Place 1 round atop each tartlet, and pinch dough edges together to seal.

Place tartlets on a baking sheet. Bake until pastry is golden on top, about 30 minutes. Using a small knife, loosen tartlets from pans. Remove from pans and transfer to a rack to cool. Sift powdered sugar over the top. Serve with Crème Anglaise (optional).

Pastry Cream
2 lg egg yolks
¼ c sugar
3T flour
1 c whole milk
2 3” strips lemon peel (yellow only)
½ t vanilla

Whisk yolks and ¼ c sugar in heavy small saucepan. Whisk in flour, then milk. Add lemon peel. Bring to boil over medium-high heat, whisking constantly. Remove from heat. Whisk in vanilla. Transfer to bowl. Press plastic wrap onto surface. Chill until cold, about 1 hour. Remove lemon peel from pastry cream before using.

Crème Anglaise
6 lg egg yolks
3 T sugar
2 c half & half
1 t vanilla

In a bowl, beat together the yolks and the sugar until the mixture is light and forms a ribbon when the beater is lifted. Add the half and half, scalded, in a stream, stirring.Transfer the custard to a heavy saucepan and cook over moderately low heat, stirring until thick (do not let boil!). Remove from heat and stir in vanilla. Strain through sieve into metal bowl set in ice, cool, stirring occasionally. Chill, covered. Makes 3 c.