Anne Willan

Galettes Flamandes

Hazelnut and Candied Orange Tartlets

Preparation info
  • Makes

    14

    – tartlets
    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

The name of these popular Burgundian tartlets is a reminder that for 150 years Flanders belonged to the Duchy of Burgundy.

Ingredients

120-g piece of

Method

Make the pastry as for sweet pie pastry* and chill for 30 minutes or until firm. Butter the tartlet moulds and line* them. Cut the piece of candied peel in 12 or 14 small circles, ovals or other decorative shapes; set aside. Cut the peel trimmings in thin strips and scatter them in the lined moulds. Chill 30 minutes more. Set the oven at moderate (175°C/350°F).

Meanwhile, make the toppi