Amandine Tartelettes Recipe

raving a delicate French dessert with a nutty twist? These Amandine Tartelettes are the perfect indulgence.

Buttery shortcrust pastry filled with rich almond cream (frangipane), topped with toasted sliced almonds and a dusting of powdered sugar—every bite feels like a trip to a Parisian café.

Whether you’re baking for a special occasion or just want a sophisticated treat with your afternoon tea, these mini almond tarts are sure to impress.

Ingredients List

For the Shortcrust Pastry

• 150g all-purpose flour
• 50g powdered sugar
• 1 pinch salt
• 90g cold butter, cubed
• 1 egg yolk
• 1–2 tbsp cold water

For the Almond Cream (Frangipane)

• 90g soft butter
• 90g sugar
• 1 egg
• 90g ground almonds
• 1 tsp vanilla extract
• 1 tbsp flour

For Decoration

• Sliced almonds
• Powdered sugar for dusting

Required Kitchen Tools

To get the best results with your Amandine Tartelettes, make sure you have these essential kitchen tools on hand:

1. Tartlet Pans (8–10 cm diameter): Perfect for shaping individual portions with clean edges.
2. Rolling Pin: To evenly roll out the shortcrust pastry.
3. Mixing Bowls: Separate bowls for preparing pastry and almond cream.
4. Hand Mixer or Stand Mixer: For creaming butter and sugar smoothly.
5. Fork or Pie Weights: To blind bake the tartlet shells and avoid puffing.
6. Wire Rack: For cooling your baked tartelettes evenly.
7. Fine Mesh Sieve: For dusting powdered sugar like a pro.

Having the right tools ensures the process runs smoothly—and your tartelettes turn out bakery-perfect every time.

Shortcrust Pastry Preparation

Mixing and Forming the Dough

Let’s start with the base: a rich and tender shortcrust pastry. In a mixing bowl, I combine 150g flour, 50g powdered sugar, and a pinch of salt. Then, I rub in 90g cold butter, cubed, using my fingertips until the mixture resembles coarse breadcrumbs.

Next, I add 1 egg yolk and 1–2 tablespoons of cold water, just enough to bring the dough together. Once the dough forms, I knead it briefly on a floured surface—just until smooth, not overworking it.

Chilling the Dough

To help the pastry hold its shape during baking, I wrap the dough in cling film and refrigerate it for at least 30 minutes. This step is key for that crisp, melt-in-your-mouth texture.

Baking the Tartlet Shells

Rolling and Shaping

After chilling, I roll the dough out to about 3 mm thickness on a lightly floured surface. I cut out six circles slightly larger than my tartlet pans (about 8–10 cm) and gently press them in, trimming any excess.

Blind Baking

Before filling, the shells need to be blind-baked. I prick the bases with a fork, line each with parchment paper, and fill with pie weights or dried beans. Then, I bake them in a preheated oven at 180°C (350°F) for 10 minutes.

After removing the weights and parchment, I return the shells to the oven for another 5 minutes to lightly brown the base. Once baked, I set them aside to cool completely before filling.

Making the Almond Cream (Frangipane)

Creaming the Ingredients

Now it’s time to whip up the star of this dessert: the almond cream, or frangipane. In a mixing bowl, I cream together 90g soft butter and 90g sugar using a hand mixer until the mixture becomes light and fluffy. This step is essential for a smooth, airy filling.

Adding Eggs and Flavor

Next, I beat in 1 egg and 1 teaspoon of vanilla extract until well incorporated. If you’re feeling fancy, you can also add a touch of orange zest or a splash of rum here—it gives the tartelettes a deeper, more complex flavor.

Folding in Dry Ingredients

I gently fold in 90g ground almonds and 1 tablespoon of flour, mixing just until combined. The texture should be thick but spreadable—perfect for holding its shape during baking.

Assembling and Baking the Amandine Tartelettes

Filling the Tartlet Shells

Once the tartlet shells are cool, I spoon the frangipane filling evenly into each one, smoothing the tops with the back of a spoon. Don’t overfill—leave a little space at the top to allow the filling to puff up beautifully in the oven.

Topping and Baking

To finish, I sprinkle a generous handful of sliced almonds over the top of each tartlet. Then, I bake them in a preheated oven at 180°C (350°F) for 15–20 minutes, or until the tops are golden and the almond cream is set.

Once baked, I let the tartelettes cool completely in the pans before moving on to the final touches.

Final Touches and Serving

Decoration and Presentation

Once the tartelettes have cooled completely, I finish them with a light dusting of powdered sugar using a fine mesh sieve. It adds that classic French patisserie charm and just the right touch of sweetness to balance the nutty frangipane.

These elegant little tarts are beautiful enough to serve as-is, but if you’re entertaining or want to elevate the look, a small dollop of whipped cream or a few fresh berries on the side works wonderfully.

Storage Instructions

Keeping Amandine Tartelettes Fresh

To keep your tartelettes tasting their best, store them in an airtight container at room temperature for up to 2 days. If you’re not planning to eat them right away, you can also refrigerate them for up to 4 days. Just let them come to room temperature before serving to bring back the full flavor and texture.

Freezing Tips

Want to prep ahead? These freeze surprisingly well! Place the cooled tartelettes in a single layer inside a freezer-safe container, separated by parchment paper. Freeze for up to 1 month. To enjoy again, thaw at room temperature and refresh in a low oven (around 150°C or 300°F) for 5–7 minutes.

Conclusion

Making Amandine Tartelettes at home is easier than it looks—and far more rewarding. With a crisp, buttery crust and rich almond filling, these French-inspired treats are a true delight for nut lovers and pastry fans alike. Follow each step closely, and you’ll have bakery-worthy tartelettes to serve at brunch, tea time, or special gatherings.