Raspberry Almond Tartlets

Preparation info

  • Difficulty

    Medium

  • Makes 24 individual tartlets, about

    2 inches

    in diameter

Appears in

Hiding a couple of raspberries under the almond filling prevents them from shriveling while these tartlets are baking, and provides a pleasant surprise when you bite into one. You can adapt this to other types of fruit, such as blueberries, sour cherries, or finely diced plums or mango (use preserves of the same flavor as the fruit—for mango, use apricot), just be sure to use only a small amount of fruit or else the juices will boil out from under the almond filling while the tartlets are baking.

Ingredients

  • 24 tartlet crusts, unbaked, made from Sweet Tart Dough or Nut Tart Dough with almonds, in tartlet pans set on a jelly-roll pan

Almond Filling

  • 4 ounces (100 grams/about ½ cup) canned almond paste, cut into ½-inch (1-cm) cubes
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, softened
  • 1 large egg
  • 3 tablespoons all-purpose flour

Raspberries

  • 2 tablespoons seedless raspberry preserves
  • 24 to 48 fresh raspberries, depending on their size ½ cup (about 2 ounces/50 grams) sliced almonds Confectioners’ sugar for finishing

Method

  1. Set a rack in the middle level of the oven and preheat to 350°F (180°C).
  2. For the almond filling, combine the almond paste, sugar, and egg yolk in the bowl of a food processor fitted with the metal blade. Pulse to mix until smooth. Scrape down the bowl with a spatula. Add the vanilla, butter, and the egg and pulse again to mix—you might have to stop and scrape again to get everything to mix together smoothly. Once the mixture is smooth, add the flour, pulse, scrape, and pulse several times more until the filling is perfectly smooth.
  3. Remove the bowl from the food processor and lift out the blade. Use a spatula to clean off any filling stuck to it, and let the filling fall back into the bowl.
  4. Put a dab of the preserves (about ¼ teaspoon) in the bottom of each tartlet crust. Follow with a raspberry or two, depending on their size—the berries should not protrude near the top of the crust or there won’t be enough room for the almond filling.
  5. Using a small offset metal spatula, evenly spread 1 scant teaspoon of filling per tartlet (a bit of the berry might poke through).
  6. Top the filling in each tartlet with a pinch or two of the sliced almonds, covering the filling entirely.
  7. Bake the tartlets until the dough is baked through and the filling is set and golden, 15 to 20 minutes. Cool the tartlets in the pans on a rack. Remove them from the pans while they are still slightly warm, inverting the pans one at a time onto the palm of your hand—they unmold more easily when slightly warm than when completely cooled.
  8. Immediately before serving, dust the tartlets with confectioners’ sugar.

Serving

These are a good after-dinner pastry to serve with coffee, or are excellent at teatime.

Storage

Keep the tartlets loosely covered with plastic wrap at room temperature on the day they are baked. Wrap and freeze for longer storage. Defrost, reheat at 350°F (180°C) for 5 minutes, and cool before serving.

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