June 21, 2014 by dgarnett2013
Very berry tartlets: Konditor & Cook by Gerhard Jenne
You can assemble these in advance, leave in the fridge and bake at the last minute.
For the pastry:
- 50g caster sugar
- 1 medium egg yolk
- 100g salted butter, cut into cubes
- 150g plain flour
For the almond cream:
- 50g salted butter, softened
- 50g caster sugar
- 1 medium egg, lightly beaten
- 50g ground almonds
- 5g plain flour
For the tarts:
- 300g mixed berries – raspberries are particularly good; blueberries, strawberries, apricots, plums, cherries, rhubarb, gooseberries all good.
- 100g apricot glaze – jam heated and strained through a sieve (optional).
To make the pastry:
Put the sugar and egg yolk in a mixing bowl, combine briefly with a wooden spoon, then add the butter.
Using the spoon or your fingers, blend them until they come together. You can also do this in a mixer.
Sift in the flour and quickly work everything into a dough.
Shape into a flat slab, wrap in cling film and chill for 1 hour before use.
(You can keep it in the fridge for 5 days or freeze, well wrapped).
To make the almond cream:
Beat the butter and sugar together until light and fluffy.
Gradually add the beaten eggs, alternating with the ground almonds.
Finally mix in the flour.
(This will keep in the fridge for 5 days).
To make the tarts:
Grease two 12-hole mini muffin tins with a little butter.
Roll out the pastry on a lightly floured surface to 3mm thick and cut out circles with a 6.5cm pastry cutter. Use them to line the tins, carefully pressing the pastry right down into the base.
Spoon or pipe in the almond cream – you only need about 10g fro each tartlet. It’s best to flatten the mixture with the back of a wet teaspoon or simply a moistened thumb.
Chill for about 30 mins.
Heat the oven to 180℃.
Remove the pastry cases from the fridge and place the fruits on top – you can be rustic about it or fan them out in an orderly fashion.
Bake for about 25 mins until the frangipane is golden.
Remove them from the oven and leave to cool. After about 20 mins, you should be able to ease the tartlets out of their tins.
Dust them very lightly with icing sugar and serve – they are at their best when still slightly warm.
If you are serving them cold, put the strained jam in a small saucepan and bring to boiling point, then remove from the heat – be careful as it can get very hot. Brush the glaze carefully over the tarts with a pastry brush.
Made when the roses in front of the house were at their peak.