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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 tarts with red berries (Tartes Amandine aux fruits rouges)

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.
Prep Time 1 hour
Cook Time 20 minutes
Coolimg Time 15 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine French
Servings 8 tartlets



  • 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


  • 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.


Agnes Virginie French Language TutorGuest 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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