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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Fig Tart with Orange Flower Custard
This delicious tart is easy to make and is a perfect way to use up those figs that your guests brought to your dinner party.
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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.
Check out this recipeSaint-Tropez - Jewel of the French Riviera: Full day tour with a winery visit
Spend your day as a movie star in Saint-Tropez! The departure is set early in the morning to avoid the traffic towards the legendary town, with which a thousand stories are associated. The experience will start with a tour of this enchanting small fishing town of Saint-Tropez, which inspired numerous painters and whose beauty of the port always attracted the cinematographic world.
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