{"id":2892,"date":"2017-07-22T11:13:49","date_gmt":"2017-07-22T03:13:49","guid":{"rendered":"https:\/\/tottstore.com\/recipes\/?p=2892"},"modified":"2017-08-16T11:16:52","modified_gmt":"2017-08-16T03:16:52","slug":"almond-tartlettes","status":"publish","type":"post","link":"https:\/\/tottstore.com\/recipes\/almond-tartlettes\/","title":{"rendered":"Almond Tartlettes"},"content":{"rendered":"<div class=\"row row-small\"  id=\"row-2043878070\">\n\n\t<div id=\"col-1608373284\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-size: 12px; color: #333333;\"><a style=\"color: #333333;\" href=\"https:\/\/tottstore.com\/recipes\/\">&lt; Back to Recipe Listings<\/a><\/span><\/p>\n<h1>Almond Tartlettes<\/h1>\n<p><strong>by Susanne Despature<br \/>\n<\/strong><\/p>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1608373284 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-439827403\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner text-right\"  >\n\t\t\t\n\t\t\t\n<div class='printomatic pom-default ' id='id7668'  data-print_target='article'><\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-439827403 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n<style>\n#row-2043878070 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<div class=\"row row-small\"  id=\"row-572875170\">\n\n\t<div id=\"col-2078865128\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p style=\"line-height: 15.75pt; background: white; margin: 0cm 0cm 7.5pt 0cm;\"><span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif'; color: #333333;\">These nutty, rich and crunchy tartlettes are perfect for any dessert table &#8211; learn the basic tartlette shell and you can be as creative as you want with the flavours!\u00a0<\/span><\/p>\n<p><span style=\"font-size: 90%;\"><strong>Cuisine :<\/strong>\u00a0Baking\u00a0<strong>Course :<\/strong>\u00a0Dessert\u00a0<strong>Skill Level :<\/strong> Novice<\/span><br \/>\n<span style=\"font-size: 90%;\"><strong>Prep :<\/strong>\u00a030\u00a0<span class=\"value\">mins<\/span> <strong>Cook :<\/strong>\u00a030\u00a0<span class=\"value\">mins<\/span> <strong>Ready in :<\/strong>\u00a060\u00a0<span class=\"value\">mins<\/span> <strong>Serves :<\/strong>\u00a04<br \/>\n<\/span><\/p>\n<hr \/>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li><strong>For the Tartlette Shell<\/strong>\n<ul>\n<li>100g P\u00e2te sabl\u00e9e sucr\u00e9e<\/li>\n<li>For the basic P\u00e2te Sucr\u00e9e<\/li>\n<li>125g Unsalted butter<\/li>\n<li>80g Icing sugar<\/li>\n<li>1 Vanilla pod, pulp<\/li>\n<li>40g White almond powder<\/li>\n<li>1 Egg, 60g<\/li>\n<li>200g Plain flour<\/li>\n<li>1 pinch Salt<\/li>\n<\/ul>\n<\/li>\n<li><strong>For the Almond Filling<\/strong>\n<ul>\n<li>70g White almond powder<\/li>\n<li>70g Unsalted butter<\/li>\n<li>90g Sugar<\/li>\n<li>2 Eggs<\/li>\n<li>\u00bd pod Vanilla, pulp<\/li>\n<li>2-3 drops Bitter almond extract<\/li>\n<li>1 tbsp flour<\/li>\n<li>100g Heavy cream, 35%<\/li>\n<li>200g Sour cherries without pit (frozen)<\/li>\n<li style=\"list-style-type: none;\">50g Almond flakes<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-2078865128 > .col-inner {\n  padding: 0% 0% 0% 0%;\n  margin: -10px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1113646355\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-2893\" src=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Almond-Tartlettes--e1502853304834-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Almond-Tartlettes--e1502853304834-300x225.jpg 300w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Almond-Tartlettes--e1502853304834-24x18.jpg 24w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Almond-Tartlettes--e1502853304834-36x27.jpg 36w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Almond-Tartlettes--e1502853304834-48x36.jpg 48w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Almond-Tartlettes--e1502853304834.jpg 559w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-955618354\" class=\"col medium-7 small-12 large-7 small-col-first\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-572875170 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<p><strong>DIRECTIONS:\u00a0<\/strong><\/p>\n<p><span style=\"color: #333333; font-size: 14.4px;\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <strong>For the basic P\u00e2te Sucr\u00e9e<\/strong><\/span><\/p>\n<ol>\n<li>\n<h4>Using an electric mixer, mix the butter and icing sugar until creamy \u2013 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.<\/h4>\n<\/li>\n<li>\n<h4>Remove the dough from the mixer, pat into a rectangle and cover in cling wrap. Refrigerate for at least one night before using.<\/h4>\n<h4>For the Tartlette Shell<\/h4>\n<\/li>\n<li>\n<h4>To line the tartlet shells: roll out the p\u00e2te sucr\u00e9e to 5 mm thick. Cut 10 cm circles from the dough and with a spatula put it over the moulds and line them.<\/h4>\n<\/li>\n<li>\n<h4>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.<\/h4>\n<h4><strong>For the Almond Filling<\/strong><\/h4>\n<\/li>\n<li>\n<h4>Preheat the oven at 200\u00baC.<\/h4>\n<\/li>\n<li>\n<h4>Whisk the soft butter with sugar, almond powder, vanilla pulp and the bitter almond extract until very light and fluffy \u2013 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.<\/h4>\n<\/li>\n<li>\n<h4>Spread the almond filling on the bottom of the tartlet mould, add some frozen sour cherries and sprinkle the tartlets with some almond flakes.<\/h4>\n<\/li>\n<li>\n<h4>Bake in the lowest part of the preheated oven for 25 to 30 minutes or until golden brown.<\/h4>\n<\/li>\n<li>\n<h4>Take the tartlets out of their mould and let them cool out on a tray. Dust them with icing sugar.<\/h4>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>These nutty, rich and crunchy tartlettes are perfect for any dessert table &#8211; learn the basic tartlette shell and you can be as creative as you want with the flavours! <\/p>\n","protected":false},"author":3,"featured_media":2893,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"course":[56],"cuisine":[64],"difficulty":[69],"time":[74,72],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Almond Tartlettes | ToTT Store<\/title>\n<meta name=\"description\" content=\"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!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tottstore.com\/recipes\/almond-tartlettes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Almond Tartlettes | ToTT Store\" \/>\n<meta property=\"og:description\" content=\"These nutty, rich and crunchy tartlettes are perfect for any dessert table - 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