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Cherry Tartlets

kept bylaerkin

for the polvorón crust
100 g (3/4 cup) whole wheat pastry flour
30 g (1 oz) pecans
50 g (7 TBS) powdered sugar
1 tsp ground cinnamon
1/4 tsp fine sea salt
70 g (5 TBS) butter, softened
1 tsp vanilla extract (preferably Mexican)

for the cherry compote
1 kg (2.2 lb) cherries
45- 60 mL (3-4 TBS) agave nectar, to taste
60 mL (1/4 cup) freshly squeezed lemon juice
180 mL (3/4 cup) water



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