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ALMOND TARTLETS Almond tartlets
75 g almonds
(4 bitter almonds or 1 tsp almond extract)
75 g sugar
150 g unsalted butter
1 egg
175 g flour

Blanch, peel and finely grate all the almonds. Mix the almonds with the sugar. Add the soft butter and the egg (and the extract), mix thoroughly and finally add the flour. Wrap the dough in plastic wrap and refrigerate for about 1 - 2 hours.

Roll out the pastry dough in about 3 - 5 mm thick sheet. Line small, well buttered and floured tartlet tins with the pastry, pressing firmly on the bottom and the sides of the tins. Prick the pastry with a fork and bake at 150 °C for about 12 minutes, or until the pastry is golden brown.

Let the tartlets cool for a couple of minutes before gently removing them from the tins. Place the tartlets on wire rack to cool completely. Fill the tartlets eg with fresh fruit or berries, fruit curds, cream or chocolate custard etc.

Tartlets can be made well ahead, just make sure to store them in an airtight container. Do not fill the tartlets until 1 - 2 hours prior to serving. Store the filled tartlets in cool, dry place.

See a recipe for lemon tartlets.

Recipe source: "Mandelformar/Almond Tartlets/Tartelettes d'amande", Sveico AB tartlet tin package, 1999.


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