Name: Marzipan Tartlets Filled with Summer Fruits and Flowers
Total time: 12 min
Yield: Makes: 24 tartlets
Cuisine: France
Ingredients: 1 tsp icing sugar; 150 g / 5 oz blueberries small edible flowers such as anchusa, forget-me-not, heart’s-ease pansies, petals of geranium or cottage pinks; 300 ml / 10 fl oz crème fraîche or whipped cream; 175 g / 6 oz ground almonds; 350 g / 12 oz raspberries or wild strawberries; 1–2 drops of bitter almond essence; 1 tsp cornflour; 1–2 tsp brandy or lemon juice; 1 egg, beaten; 90 g / 3 oz caster sugar; 90 g / 3 oz icing sugar

Preparation info

Makes:
24
tartlets

Difficulty
Easy
Ready in
15 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

Making tartlet cases with home-made marzipan is a French practice dating at least from the great chef La Varenne’s book The French Cook of 1651. Not only do they taste good but they are possibly less troublesome for some people than tackling pastry. Fill the baked cases with thick cream and top with summer fruits such as raspberries, blueberries and small edible flowers or petals.

Ingredients

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Ingredients

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