Recipe courtesy of The French Pastry School - Chicago, IL
PREPARATION TIME: 30 MINUTES
BAKING TIME: 20 MINUTES
INGREDIENTS FOR SWEET DOUGH
Butter, unsalted, at room temperature 160 g/5.56 oz. 2/3 cup
Sea salt 1 g/0.045 oz. ¼ tsp
Confectioners’/icing sugar, sifted 105 g/3.73 oz ¾ cup + 2 Tbls
Almond powder 35 g/1.26 oz. ½ cup + 1 tsp
Vanilla extract 7 g/0.31 oz. 1 ½ tsp
Fresh whole eggs 60 g/2.08 oz. ¼ cup
All purpose plain flour, sifted 295 g/10.45 oz. 2 cups + 3 Tbls
INGREDIENTS FOR THE ALMOND CREAM FILLING
Butter, unsalted, at room temperature 135 g/4.7 oz. ½ cup + 2 tsp
Salt 1 g/0.045 oz. ¼ tsp
Almond flour 135 g/4.66 oz. 1 ¼ cup
Confectioners’/icing sugar, sifted 135 g/4.66 oz. 1 cup + 2 Tbls
Cornstarch 7 g/0.23 oz. 1 ½ tsp
Egg, whole at room temperature 1 egg 1 egg
Dark rum 25 g/0.94 oz. 2 Tbls
Fresh fruit of your choice, such as berries, mangoes, kiwi, pineapple, etc.
PREPARE THE SWEET DOUGH
Combine the butter and sea salt in a stand mixer with the paddle attachment or by hand.
Add the confectioners’/icing sugar and mix on low until combined.
Add the almond powder and vanilla extract and mix until combined.
Add the whole eggs gradually until combined.
Add the sifted cake flour gradually and mix until just combined.
Wrap the dough in plastic wrap and refrigerate for at least 4 hours or overnight.
PREPARE THE ALMOND CREAM FILLING
Either by hand or in a stand mixer with the paddle attachment, cream butter with the salt. Do not whip.
Mix in the almond flour, sugar and cornstarch.
Scrape down the bowl.
Slowly mix in the eggs and then the rum, until just combined.
Refrigerate until ready for assembly.
ASSEMBLE THE TARTELETTE
Preheat the oven to 375°F/190°C.
Roll out the tart dough to 1/8 inch thick.
Cut rounds of dough to place in each mold. Make sure the dough comes up the sides of the mold.
Perforate holes in the center of the tartelette 3 times with a fork.
Pipe almond cream inside tart dough ½ way up.
Bake for 20 minutes or until dark golden brown in color.
Allow tart shells to cool for 15 minutes and then unmould.
Garnish each tartelette with fresh fruit. Dust each tartelette with confectionary sugar if desired.
Download the recipe pdf here.
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