Almond Tarts with Red Berries (Tartes Amandine aux fruits rouges)
Dessert · Guest Post · Pies & Tarts · Provencal Recipes · TasteIf you enjoy the almond flavour of the Galettes des Rois (a traditional holiday recipe in France) but find it a bit too rich, here is an alternative with a twist. Almond cream can also be used in tarts to make our Tartes Bourdaloue or in tartlets for our Amandines. Traditionally made with the gooseberry jelly in a thin layer inside the tartlets, it is now common to find a fresher and colourful version with fresh fruit.
Almond Tartlets with Red Berries (Tartes Amandine aux fruits rouges)
Here is a simple enough and versatile recipe for a delicious tea time or a goûter (snack time). Tartlets make a fun dessert to share with your friends or loved ones and should delight all gourmets.
Ingredients
Dough
- Sweet Pastry Dough you can buy a ready-made dough if you don’t have a lot of time
- 150 g flour
- 80 g butter softened
- 45 g sugar
- 1 pinch salt
- 1 egg yolk
- 20 ml water
Almond Filling
- 100 g butter
- 100 g sugar
- 2 eggs
- 100 g almond powder
- 50 g cornstarch
- 100 ml bitter almond extract or klirsch
- 100 to 150 g Red Berries frozen or fresh depending on the season
Decoration
- 80 to 100 g Gooseberry Jelly
- 100 g Red Berries for decoration
Instructions
To Make the Dough:
- Make the sweet pastry dough
- Crumb together by hand the butter into the flour
- Add the sugar and the salt
- Mix in the egg and the water to form a soft dough
- Roll it into a ball and put it in the refrigerator
To Make the Almond Filling:
- Mix 100g of butter pomade with 100g of powdered sugar
- Add 2 eggs one after the other while whisking
- Add 100g of almond powder and 50g of corn flour
- Mix well
- Add 10ml of bitter almond aroma or kirsch
- Preheat the oven to 200°C (390°F)
Prepare the Tartlets:
- Roll the cooled dough to a thickness of 2mm and cut into 8 discs with a piece cutter
- Line 8 buttered tartlet plates and prick the bottom with a fork
- Add a few fresh berries at the bottom of each plate with the preparation. If you are using frozen berries, defrost them in a saucepan. First, add a little bit of almond powder at the bottom of each tartlet shell to absorb the water, then add the berries and finally the preparation.
- Bake for approximately 20 minutes.
- Let the tartlets cool completely before unmoulding them
Decorate the Tartlets:
- Gently heat 80 to 100g of gooseberry jelly without boiling and brush the tartlets for a beautiful glaze.
- You can decorate the tartlets with a handful of fresh berries (blackberries, blueberries, raspberries) if you have some. Otherwise, you could mix a few frozen berries with a bit of sugar and add a spoon or two on top of your tartlets.
Notes
Guest Baker:As an enthusiastic language professional, Agnes has been working in the West Indies, Ireland and Australia for over 10 years. Native French speaker, she teaches French as a Foreign Language in Paris, Nice and online at French with Agnes. Passionate about intercultural connections, Agnes organizes tailored French classes in a supportive and encouraging environment. During her free time, Agnes loves baking, travelling, cycling and hiking. Tried this recipe?Let us know how it was!
More Fruit Tart Recipes to Try
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Apple Creme Brûlée Tart
There are several steps to creating this dessert, and the dough should rest overnight. The end result is delicious, so don't rush the process. Enjoy the results!
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Apricot and Pistachio Tarte Tartin
This apricot tarte tatin is not only beautiful it is easy to make.
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