Raspberry Almond Tartlets
Raspberry almond tartlets with almond cream filling, raspberries tucked into the base, and a dusting of powdered sugar on top.
Ingredients
tartlet crusts (unbaked, made from Sweet Tart Dough or Nut Tart Dough with almonds, in tartlet pans set on a jelly-roll pan)
24
large egg
1
all-purpose flour
3 tablespoons
seedless raspberry preserves
2 tablespoons
fresh raspberries (depending on their size)
24 to 48
sliced almonds (about 2 ounces/50 grams)
- cup
canned almond paste (cut into --inch (1-cm) cubes)
4 ounces (100 grams/about ½ cup)
Confectioners’ sugar (for finishing)
granulated sugar
. cup
large egg yolk
1
vanilla extract
1 teaspoon
unsalted butter (softened)
4 tablespoons
Instructions
1
Step 1
Place an oven rack in the middle position and preheat the oven to 350°F (180°C).
2
Step 2
Make the almond filling: In the bowl of a food processor fitted with a metal blade, combine almond paste, granulated sugar, and egg yolk. Pulse until smooth. Scrape down the sides of the bowl with a spatula. Add vanilla extract, softened butter, and the whole egg, then pulse again to mix – you may need to stop and scrape the sides again to ensure all ingredients are fully incorporated. Once the mixture is smooth, add flour, pulse to combine, scrape the sides, then pulse a few more times until the filling is completely smooth.
3
Step 3
Remove the bowl from the food processor and take out the metal blade. Use a spatula to scrape any filling stuck to the blade back into the bowl.
4
Step 4
Place a small amount of preserves (approximately ¼ teaspoon) at the bottom of each tartlet crust. Then add one or two fresh raspberries depending on their size – the berries should not protrude too close to the top of the crust, as there will not be enough space for the almond filling.
5
Step 5
Using a small offset metal spatula, spread approximately 1 teaspoon of filling evenly over each tartlet (a few berries may poke through the filling).
6
Step 6
Sprinkle a small pinch or two of sliced almonds over the filling on each tartlet, covering the filling completely.
7
Step 7
Bake the tartlets until the crust is cooked through, the filling is set, and the tops are golden brown, 15 to 20 minutes. Cool the tartlets in the pan on the baking sheet. While the tartlets are still slightly warm, remove them from the molds one at a time by flipping each mold over onto your palm – they are much easier to unmold when slightly warm than when fully cooled.
8
Step 8
Immediately before serving, dust the tops of the tartlets with confectioners’ sugar.
