Description
These French tartlets have a buttery, crisp crust and a sweet almond filling that’s incredibly moist and rich, yet light enough to enjoy even after a big meal. They can be made traditionally or gluten-free.
Ingredients
Scale
- 1 1/4 cups flour (see notes)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter (cut into 1/2″ cubes)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk of choice
- 5 tablespoons unsalted butter (cut into chunks)
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 2 large eggs (50 grams each, out of shell)
- 1 cup finely ground blanched almond flour
- 1/4 cup sliced almonds
Instructions
- In a medium bowl, whisk together the flour, sugar, and salt.
- Cut in the cold butter until the mixture resembles coarse breadcrumbs.
- In a separate small bowl, whisk the egg yolk, vanilla, and just 1 tablespoon of milk. Stir this into the dry ingredients.
- Use your hands to gently bring the dough together. The dough should be crumbly but cohesive when squeezed. Add a little more milk, if needed.
- I placed a piece of plastic wrap in a mixing bowl and then dumped the dough into it and wrapped it up into a very loose, crumbly disc.
- Chill for 1 hour or up to 3 days.
- Grease 4 mini tart pans with removable bottoms.
- Take a fourth of the dough crumbles and place in the pan.
- Press up the sides and evenly over the bottom of the pan. Do the same with the other 3 tart pans.
- Place in the fridge for at least 30 minutes or cover and refrigerate for up to 3 days.
- Towards the end of the chill time, preheat the oven to 375 °F (190 °C).
- After 30 minutes of chilling, place the tartlets directly onto the hot baking sheet and bake for 18-22 minutes.
- Remove the baking sheet and tartlets from the oven and place them on a wire rack to cool for at least 15 minutes.
- Turn the heat to 350 °F (175 °C).
- In a large microwave-safe mixing bowl, melt the butter at 50% in 10-15 second bursts until it’s melted.
- Stir in the sugar, vanilla and almond extract and salt until combined.
- Stir in the eggs until well combined, and then add the almond flour.
- Pour 91 grams of filling into each partially cooled tart shell and top with a tablespoon of sliced almonds.
- Bake for 25-28 minutes or until golden brown.
- Place the baking sheet with the tartlets on a cooling rack.
- Let cool completely, about 1 to 1 1/2 hours.
Notes
- These tartlets can be made gluten-free.
- Store in an airtight container at room temperature for about 1 day or refrigerate for up to 5 days.
- They freeze well for up to 3 months.
- Prep Time: 60 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tartlet
- Calories: 445
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 90 mg