These nutty, rich and crunchy tartlettes are perfect for any dessert table – learn the basic tartlette shell and you can be as creative as you want with the flavours!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 30 mins Ready in : 60 mins Serves : 4
INGREDIENTS:
- For the Tartlette Shell
- 100g Pâte sablée sucrée
- For the basic Pâte Sucrée
- 125g Unsalted butter
- 80g Icing sugar
- 1 Vanilla pod, pulp
- 40g White almond powder
- 1 Egg, 60g
- 200g Plain flour
- 1 pinch Salt
- For the Almond Filling
- 70g White almond powder
- 70g Unsalted butter
- 90g Sugar
- 2 Eggs
- ½ pod Vanilla, pulp
- 2-3 drops Bitter almond extract
- 1 tbsp flour
- 100g Heavy cream, 35%
- 200g Sour cherries without pit (frozen)
- 50g Almond flakes
DIRECTIONS:
For the basic Pâte Sucrée
-
Using an electric mixer, mix the butter and icing sugar until creamy – add the vanilla pulp, salt, almonds, mix again, than add the egg and mix well. Sift the flour into the butter/egg cream, and then mix just until the dough comes together.
-
Remove the dough from the mixer, pat into a rectangle and cover in cling wrap. Refrigerate for at least one night before using.
For the Tartlette Shell
-
To line the tartlet shells: roll out the pâte sucrée to 5 mm thick. Cut 10 cm circles from the dough and with a spatula put it over the moulds and line them.
-
Trim the excess dough by pressing the rolling pin on the border of the tartlet moulds, in order to cut it off. Refrigerate for some hours.
For the Almond Filling
-
Preheat the oven at 200ºC.
-
Whisk the soft butter with sugar, almond powder, vanilla pulp and the bitter almond extract until very light and fluffy – add the eggs one per one, then the flour and the cream in a steady stream and continue to whisk until it doubled in volume.
-
Spread the almond filling on the bottom of the tartlet mould, add some frozen sour cherries and sprinkle the tartlets with some almond flakes.
-
Bake in the lowest part of the preheated oven for 25 to 30 minutes or until golden brown.
-
Take the tartlets out of their mould and let them cool out on a tray. Dust them with icing sugar.