Discover the delightful elegance of Amandine Tartelettes, where delicate shortcrust pastry meets a rich, creamy almond filling. These exquisite tartlets are perfect for any occasion, offering a sweet, nutty flavor that pairs beautifully with coffee or tea. With their golden crust and beautifully decorated almond topping, these tartlets are as pleasing to the eye as they are to the palate.
Why You’ll Love This Dessert: Amandine Tartelettes are a true testament to the beauty of simplicity in baking. The combination of a buttery shortcrust pastry and a smooth almond cream filling creates a harmonious balance of textures and flavors. These tartlets are not overly sweet, making them an ideal treat for any time of the day. Whether you’re an experienced baker or a novice, this recipe is straightforward and rewarding, resulting in a dessert that looks and tastes like it came from a patisserie.
Perfect Occasion: These tartlets are perfect for elegant gatherings, afternoon teas, or as a sophisticated dessert at dinner parties. Their individual size makes them convenient and charming for serving at events. They also make a delightful addition to holiday spreads, offering a touch of gourmet flair to your festive table.
Decoration Tips: To elevate the presentation of your Amandine Tartelettes, consider topping them with a few whole almonds or a drizzle of honey for added shine and flavor. A light dusting of powdered sugar gives them a classic, elegant finish. For a pop of color, you can add a small fresh berry or an edible flower on each tartlet before serving.
Ingredients:
For the Shortcrust Pastry:
- 150 g all-purpose flour
- 50 g powdered sugar
- 1 pinch of salt
- 90 g cold butter, cubed
- 1 egg yolk
- 1-2 tbsp cold water
For the Almond Cream (Frangipane):
- 90 g soft butter
- 90 g sugar
- 1 egg
- 90 g ground almonds
- 1 tsp vanilla extract
- 1 tbsp flour
- 1-2 tbsp Amaretto (optional)
For Decoration:
- Sliced almonds
- Powdered sugar for dusting
- Prepare the Shortcrust Pastry:
- In a bowl, mix the flour, powdered sugar, and salt. Add the cold butter and use your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Add the egg yolk and 1-2 tablespoons of cold water, mixing until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat and Prepare:
- Preheat your oven to 180°C (350°F).
- Roll Out the Dough:
- Roll out the chilled dough on a lightly floured surface. Cut out 6 circles to fit into tartlet pans (about 8-10 cm in diameter).
- Place the dough circles into the tartlet pans, pressing them into place and trimming any excess. Prick the bottoms with a fork and cover with parchment paper and baking weights.
- Blind Bake the Crusts:
- Blind bake the tartlet shells for 10 minutes. Remove the weights and parchment paper, then bake for another 5 minutes until the crusts are lightly golden. Let them cool completely.
- Prepare the Almond Cream:
- In a bowl, cream the soft butter and sugar together until light and fluffy. Add the egg, vanilla extract, and Amaretto (if using), mixing well.
- Fold in the ground almonds and flour until the mixture is smooth.
- Fill and Bake:
- Spoon the almond cream into the cooled tartlet crusts, smoothing the tops. Sprinkle with sliced almonds.
- Bake in the preheated oven for 15-20 minutes, or until the filling is puffed and golden brown.
- Cool and Decorate:
- Allow the tartlets to cool completely. Just before serving, dust with powdered sugar for an elegant finish.
Enjoy! Relish the delicate flavors and beautiful presentation of these Amandine Tartelettes. They are sure to impress and delight anyone who takes a bite. Enjoy the process of making and sharing these exquisite almond tartlets with your loved ones!
