Almond Cream Tartlets
Crisp sweet tart shells cradle a layer of jam or fruit purée beneath rich almond cream, baked until golden. Finish with cream, chocolate, or nuts for a personalized touch.
Story
There is a quiet satisfaction in pressing thin, sweet tart dough into molds, knowing they will soon hold something special. The real charm of these tartlets lies in the contrast: a sharp, fruity pocket of jam or purée hides beneath a fragrant, golden cap of almond cream. Fresh from the oven, they invite you to play—crown them with a slick of chocolate, a scatter of nuts, or a swirl of cream.
Ingredients
Flour (for sweet tart dough)
10 oz (300 g)
Almond cream filling (see page 62)
to taste
Decorative ingredients (cream, chocolate, nuts, etc.)
to taste
Jam or fruit puree (for filling)
to taste
Instructions
1
Make Tart Shell
Make the sweet tart dough
2
Rolling the dough
Roll the tart dough out to 1/16 inch (1.5 mm) thick
3
Molding
Cut out the tart dough with a suitably sized cutter, line it into clean tart molds, press to fit with your thumb, and trim the excess edges with a small knife
4
Fill Base
Pipe some jam, curd, or other fillings (such as chopped fruit, raisins, candied fruit, or fruit cream) into 36 tart molds lined with tart dough
5
Fill with almond filling
Pipe in the almond cream filling, filling to 1/4 inch (6 mm) from the top
6
Baking
Place in a 365°F (185°C) oven and bake until golden brown
