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.
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.
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.
- 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.
- Bon appétit!