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)
- 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
- 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
- 80 to 100 g Gooseberry Jelly
- 100 g Red Berries for decoration
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.