Amandine Tartelettes Recipe
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.
Equipment
- Tartlet Pans (8–10 cm diameter)
- Rolling Pin
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Fork or Pie Weights
- Wire Rack
- Fine Mesh Sieve
Ingredients
For the Shortcrust Pastry
- 150 g all-purpose flour
- 50 g powdered sugar
- 1 pinch salt
- 90 g cold butter, cubed
- 1 egg yolk
- 1–2 tbsp cold water
For the Almond Cream (Frangipane)
- 90 g soft butter
- 90 g sugar
- 1 egg
- 90 g ground almonds
- 1 tbes vanilla extract
- 1 tbes flour
For Decoration
- Sliced almonds
- Powdered sugar for dusting
Instructions
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.
- 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.
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.
- 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.
- 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.
- 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.
- 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.