These colourful and jewel-like fruit tartlets you might see in traditional French bakeries are always an eye-catcher. Filled with almond cream and a hint of bitter almond, everyone loves them! And, good news: they are deceptively easy to prepare! These are perfect for a summer afternoon tea with friends, when soft fruits and berries are plentiful and at their best. Don’t hesitate to prepare the tartlets one day before your tea – the almond filling will set and the taste is even better!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 60 mins Serves : 12
INGREDIENTS:
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- 150g Pâte sablée sucrée*
- 70g White almond powder
- 70g Unsalted butter
- 90g Sugar
- 2 Eggs
- ¼ tsp Bitter almond extract
- 1 tbsp Plain flour
- 100g Heavy cream 35 %
- 200g Fresh berries & fruits
*For the Pâte sablée (French term for a delicate cookie-like crust)
- 125g Unsalted butter
- 80g Icing sugar
- ½ tsp Vanilla flavour
- 1 egg, 60g
- 200g Plain flour
- 40g White almond powder
- ½ tsp Salt
DIRECTIONS:
- Preheat oven at 200°C.
- Roll out the pastry on lightly floured surface, 3 mm thick and cut 12 rounds of pastry about 10 cm in diameter.
- Line French tartlette pan with rounds of pastry, trimming away any excess using a rolling pin.
- Prepare almond filling : in a bowl of your stand mixer, whisk soft butter with sugar, almond powder and bitter almond extract until very light and fluffy – add eggs little by little, then flour and cream in a steady stream and continue to whisk until it doubled in volume.
- Spread 1 tablespoon almond filling on the bottom of the tartlet mould (you can do a second tray with the remaining filling).
- Bake in the lowest part of the preheated oven for 20 or until golden brown.
- Take tartlets out of the pan and let them cool out on a wire rack.
- Decorate your almond tartlets with colour berries, kiwi or grapes.
*For the Pâte sablée
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In a stand mixer, mix butter and icing sugar using a flat beater, until creamy.
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Add vanilla flavour, salt and egg. Mix well on medium speed.
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Sift the flour and almond powder into butter/egg cream, then mix just until the dough comes together.
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Remove dough from the mixer, pat into a rectangle and cover in cling wrap. Refrigerate for at least one night before using.