Name: Brandied Sour Cherry and Pear Tartlets
Yield: Makes 16 tartlets
Ingredients: 3 1/2 cups all-purpose flour; 1 teaspoon salt; 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes; 1/2 cup cold vegetable shortening; 3 tablespoons sugar; 8 to 10 tablespoons ice water; 3 tablespoons whole milk; 1 1/2 pounds firm-ripe pears (about 3); 2 cups dried sour cherries (10 ounces); 1/2 cup brandy; 1/2 cup water; 3 tablespoons sugar; 2 tablespoons cornstarch; a pastry or bench scraper; a 3 1/2-inch fluted round cookie cutter; small (1/2- to 3/4-inch) decorative cutters; a 4-inch fluted or plain round cutter; 16 (3 1/4- to 3 1/2- by 5/8-inch) fluted round nonstick tartlet pans

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Brandied Sour Cherry and Pear TartletsSang An

Cooks' notes:

·Disks of pastry dough can be chilled up to 1 day. Let stand at room temperature about 20 minutes to soften slightly before rolling out.
·Filling can be made 1 day ahead and cooled, uncovered, then chilled, covered.
·Assembled tartlets (unbaked) can be made 1 week ahead and frozen, wrapped well in plastic wrap. Do not thaw before baking.
·Tartlets can be baked 1 day ahead and kept, loosely covered, at room temperature. Reheat in a 350°F oven until warm, 10 to 15 minutes.
·Instead of 16 tartlets, you can make 1 (10-inch) tart. Use slightly larger decorative cutouts, if desired, and bake longer, about 50 to 60 minutes total.

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