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Amandine Tartelettes Recipe

Amandine Tartelettes Recipe
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Classic French almond tartlets with a buttery shortcrust pastry and rich frangipane filling, topped with sliced almonds.

Ingredients

Scale

For the Shortcrust Pastry

  • 150g all-purpose flour
  • 50g powdered sugar
  • 1 pinch salt
  • 90g cold butter, cubed
  • 1 egg yolk
  • 1–2 tbsp cold water

For the Almond Cream (Frangipane)

  • 90g soft butter
  • 90g sugar
  • 1 egg
  • 90g ground almonds
  • 1 tsp vanilla extract
  • 1 tbsp flour

For Decoration

  • Sliced almonds
  • Powdered sugar for dusting

Instructions

  1. Prepare the Shortcrust Pastry

    • Mix flour, powdered sugar, and salt.
    • Rub in cold butter until crumbly.
    • Add egg yolk and cold water, knead into a smooth dough.
    • Wrap and refrigerate for 30 minutes.

  2. Bake the Tartlet Shells

    • Preheat oven to 180°C (350°F).
    • Roll out the dough, cut into 6 circles, and fit into tartlet pans.
    • Prick with a fork, blind bake for 10 minutes, then bake for another 5 minutes.

  3. Make the Frangipane

    • Cream butter and sugar until fluffy.
    • Mix in the egg and vanilla extract.
    • Fold in ground almonds and flour.

  4. Assemble & Bake

    • Fill tartlet shells with frangipane, smooth the tops.
    • Sprinkle with sliced almonds.
    • Bake for 15-20 minutes until golden brown.

  5. Final Touches

    • Let cool completely before dusting with powdered sugar.

Notes

  • For a gluten-free version, replace flour with a gluten-free blend.
  • Add orange zest or rum for extra flavor.
  • Store in an airtight container at room temperature for 2 days or refrigerate for up to 4 days.

Nutrition

Find it online: https://grammyrecipes.com/amandine-tartelettes-recipe/