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Mirlitons
Almond and Cream Tartlets
Preparation info
- Makes
8
tartlets - Difficulty
Medium
Appears in
By Anne Willan
Published 1981
There are several versions of these tartlets, which are familiar in Parisian bakeries. In Cherbourg mirlitons have whipped egg whites folded into the filling, as well as a few crushed macaroons for flavour. However, the mirlitons of Rouen, filled simply with eggs, almonds, sugar and cream, are the most famous.
Ingredients
Method
Make the pie pastry*, adding the sugar to the well with the egg yolks; chill for 30 minutes. Roll out the pastry very thinly and line the tartlet pans*; chill another 30 minutes. Set the oven at moderately hot (190°C/375°F) and put a baking sheet in the oven to heat.
Meanwhile, make the filling: beat the eggs with the sugar until thick and light. Stir in the ground almonds and the cream