Cherry Tartlet Shells

Work the butter together with the dry ingredients, add the egg, and quickly mix until you have a tender, smooth dough.

Roll the dough out to about 1/4 inch thick and cut circles about 1 to 1.5 inches larger than your tartlet molds. Gently press the dough into the bottoms and up the sides.

Bake for 15-20 minutes at 350°F.

Combine the cherries and sugar in a pot, heat until the juices release, bring to a boil, and simmer for 1 minute. Stir in the lemon juice.

Dissolve the cornstarch in water and stir it into the cherry mixture. Keep stirring and simmer for another 1-2 minutes over low heat until thickened.

Remove from heat, add the bloomed gelatin, stir well to combine, and let cool.