Almond Tarts with Red Berries (Tartes Amandine aux fruits rouges)

If 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.

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Coolimg Time 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine French

Servings 8 tartlets

Ingredients

  

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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 Soft Butter
• 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 Corn Flour
• 100 ml Bitter Almond Extract or Kirsch
• 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.

Keyword Dessert, French Desserts, Tarts

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