These tartlets are so good they make me want to cry. The sweet almond cream would pair splendidly with almost any fruit you might want to use… (I’m thinking cranberries for the holidays would be fantastic!) Frozen fruit would work well too as long as you thaw and drain the fruit really well. They’re adorable too, so that’s a bonus.
Raspberry and Almond Tartlets
Credit: The Little Paris Kitchen by Rachel Khoo
For the pastry-
6 tablespoons soft unsalted butter
1 teaspoon sugar
pinch of salt
1 1/3 cups all-purpose flour
2 egg yolks
2 tablespoons ice water
For the almond cream-
2 cups ground almonds (food processor comes in handy right about now!)
1 cup sugar
scant 1 cup soft butter
10 ounces raspberries, or fruit of your choice
1. Make the pastry dough- Using a wooden spoon, beat together the butter, sugar, and salt until soft and creamy. Mix in the flour followed by the egg yolks and ice-cold water. Bring together to make a sooth ball, adding a little more water if the pastry is too crumbly (only knead as much as necessary to bring the dough together, being careful not to overmix) Wrap the dough in plastic wrap and refrigerate for a minimum of an hour (overnight is best).
2. Make the almond cream- Beat the almonds, sugar, and butter just until smooth, then beat in the eggs.
3. Assemble the tartlets- Remove the pastry from the refrigerator 30 minutes before using and preheat the oven to 350 degrees F. Roll out the pastry between two sheets of parchment paper until 1/8-1/4 inch thick. Cut out four circles of pastry large enough to line your tartlet pans (or mini pie plates, in my case) with a 3/4-inch overhang. (You could also use a 9-inch tart pan and add about 10 minutes to baking time.)Place the pastry in the pans and prick each base several times with a fork. Spread the almond cream in the pastry shells and arrange the raspberries on top, keeping them close together, so they almost cover the cream. Trim off the pastry overhang.
4. Bake– Bake for 15-20 minutes, or until the pastry edges are golden brown. Best when served warm, or room temperature (not refrigerated).