Almond Blackberry Tartelettes with Sourdough Pie Crust

I love tarts in all shapes and colours: flaky pie crust with a creamy and sweet filling and fresh fruit. But I love tartelettes even more. That means you have a little cake all to yourself. My current favourite combination is these French tartelettes with blackberries and a sourdough crust. If you’ve come across this recipe and it’s not blackberry season – don’t worry! You can also fill the recipe with frozen berries or any other fruit you like.

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What is frangipane?

Frangipane is a French almond cream. It consists of equal parts sugar, butter, ground almonds and egg. The almonds give it a light marzipan flavour that goes perfectly with fresh fruit. When baked, the surface becomes crispy while the frangipane inside remains soft and creamy. French almond paste is often used to fill and bake croissants from the previous day. Stale brioche slices become delicious bostock thanks to a layer of frangipane.

What other berries can I use instead of blackberries?

You can use any kind of berries to fill your French tartlets that you find in the garden or at the supermarket. Sour berries such as redcurrants go particularly well with sweet almond paste. Depending on the season, you can also fill your tartelettes with peaches, plums or cherries.

What you need for French tartlets with blackberries and a sourdough pie crust

  • Flour: The best flour for this recipe is all-purpose flour or wheat flour 405. The higher the type number of the flour, the more husks are still contained in the flour. If you want to use wholemeal flour, you may need to increase the proportion of water in the recipe by 5 to 10 per cent.
  • Butter: To make the dough tender and crumbly, it is important that the butter is cold and not kneaded for too long.
  • Sourdough starter: The sourdough does not need to be active for this recipe. You can also use sourdough discard that has been in the fridge for a few days or weeks. The only important thing is that the starter is not mouldy or smells unpleasant. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
  • Sugar: I used white sugar.
  • Ice water: Whether and how much ice water you need depends on the water content of your sourdough starter. If the dough is too dry, you can add a spoonful of ice water until all the ingredients are combined into a homogeneous dough.
  • Blackberries: I used frozen blackberries because wild blackberries can only be stored in the fridge for a few days. You can also use fresh berries or replace the blackberries with raspberries, blueberries, gooseberries or redcurrants.

For the French almond paste frangipane

  • ground almonds: If you want to achieve an almond cream that is as light in colour as possible, it is important that you use peeled almonds. You can also replace the almonds with other nuts, such as hazelnuts or walnuts.
  • Egg: The egg should be at room temperature so that it combines well with the butter.
  • Butter: For the frangipane, the butter should be soft so that it can be whipped with the other ingredients to form a creamy mixture.
  • Sugar: I used white sugar.
  • Vanilla extract and/or rum: To give your almond cream extra flavour, you can add a tablespoon of rum or a little vanilla sugar.
French tartelettes with sourdough and blackberries fresh from the oven

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Recipe: Almond Blackberry Tartelettes with Sourdough Pie Crust

The tartelettes with crispy sourdough shortcrust are filled with French frangipane and fresh blackberries. You can also use apricots, peaches, plums or other berries for your tartelettes.
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course tartelettes
Cuisine french
Servings 12 tartelettes

Ingredients
  

For the dough

  • 250 g cake flour 405
  • 80 g butter cold
  • 60 g sourdough starter from the fridge
  • 40 g sugar
  • ice water as needed

For the French almond paste frangipane

  • 75 g ground almonds
  • 1 egg
  • 75 g butter soft
  • 75 g sugar
  • vanilla extract optional
  • 1 tbsp. rum optional

Fruits

  • about 60 blackberries or other berries

Instructions
 

For the sourdough pie crust

  • Cut the cold butter into small cubes and mix with the remaining ingredients for the dough.
  • Knead all the ingredients to form a homogeneous dough. If the dough is too dry, you can add a spoonful of ice water until all the ingredients are combined into a homogeneous batter. Knead the dough as briefly as possible so that the butter remains cold.
  • Shape the dough into a ball, cover and leave to rest in the fridge for about an hour.
  • Preheat the oven to 200 degrees.
  • Take the dough out of the fridge and divide it into twelve equal parts.
  • Shape the pieces of dough into balls and roll out flat with a rolling pin.
  • Line the moulds of a greased muffin tin* with the dough. Poke holes in the bottom with a fork.
  • Blind bake the tartlets for about 10 minutes. Then remove the muffin tin from the oven and leave to cool briefly. The tartelettes should be easy to remove from the tray.
    Rezept für französische Tartelettes mit Sauerteig

For the almond paste

  • For the almond paste, beat the softened butter with the egg, sugar and ground almonds until fluffy.
  • Fill the cooled tartelettes with a tablespoon of almond cream and top with berries.
    Rezept für französische Tartelettes
  • Place the tartelettes on a baking tray and bake for a further 20 minutes at 200°C oven. The berries should be soft and jammy and the almond cream should be golden brown around the edges.
  • Leave the tartelettes to cool and dust with icing sugar.
    Französische Tartelettes mit Sauerteig und Brombeeren frisch aus dem Ofen
  • Bon appétit!
Keyword leftovers, with almond paste, with frangipane

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I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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