Fresh Fruit Tartelettes


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.

METHOD

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.