Blackberry Almond Tartlets
(Makes about 4)
Pre-heat oven to 350F
Almond flour or ground almond meal
Butter (I use salted butter)
Fruit (I used Blackberries)
Jelly flavor can match the fruit you choose or be different
Premade mini pastry shells (I will include a pie crust recipe in following posts as soon as I find a perfect one that is easy and bulletproof)
Jam of choice (As with the pie crust I will be adding some jam recipes soon)
I used frozen ones from my local grocery store. I found that if you bake them first they turn out much flakier and less likely to have a “soggy bottom”. Make sure to poke some holes in them before you bake them. They usually only take about 8 minutes or at 350F to be ready.
Once they are baked take them out and let them cool a bit. While they cool you can whip up the frangipane filling.
- 1/2 cup ground almond meal or almond flour
- 1/4 cup sugar
- 1 egg
- 3 tablespoons soft butter
- 3/4 tsp. vanilla extract
Throw everything in a food processor, mix until smooth. You want it to be a cream style paste. Make sure the butter is incorporated well.
Assembling the tart:
Now that you have the tart shells ready and the frangipane is done its time to put it all together.
Start by putting a nice thin layer of the jam you have chosen at the bottom of the tartlet shells.
Next spoon in the frangipane mix to just below the top of the tartlet shell. You can smooth out the top with the back of a spoon.
Into the oven, it goes. At 350 they should bake for about 20 minutes or until golden brown on top.
Once done take out and let cool.
Glazed fruit for the top
This is the down and dirty way to create the shiny fruit topping that you see on tarts in bakeries.
Jelly (not jam) I used blackberries
Fresh fruit cut sliced or sized accordingly. I used fresh blackberries
Scoop out about a ¼ cup of jelly into a small saucepan.
On medium heat slowly heat the jelly until it becomes a thick liquid consistency.
Next drop in the fresh fruit. Make sure to coat the fruit thoroughly. Let it cook for a bit to soften the fruit slightly but do not let it cook the fruit down so that it is mushy.
Once the fruit is coated and cooked to the softness you prefer to take the pan off the heat.
When the fruit is cool, spoon out the fruit on top of the of the baked tartlets.
Next Level Shit:
Blast the top with a sprinkle of powdered sugar or hit it with some delicious champagne whip cream.
2 cups of heavy whipped cream
1/2 cup of Confection sugar
1/2 cup of Champagne (cheap stuff is fine unless you want to get “bougie” with it)
In a mixer combined the heavy cream and the sugar. Whip it good. On high for about 2 minutes until you get the peaks. Make sure you scrape the sides and give it another quick whip.
Turn the mixer down to medium and with patience slowly mix the champagne in. Too quick and you’ll curdle the mix. This is where the champagne comes in handy, fix yourself a glass and enjoy the process.
When all the champagne is mixed in well flip the mixer to high for 30 seconds to get the peaks back.
Put the finished cream in the fridge for 30 minutes to set up right.
This is good shit! You can use this for all kinds of occasions. Be creative.