Raspberry and almond tartlets

Is there anything better than butter? Really. Think about it. It’s the melt in all of those truly wonderful melt-in-the-mouth moments of indulgence, the crumble in well made biscuits and the flakiness in only the very best pastries. We’re involved, me and butter, which is why I’m a sucker for a tart, especially a pretty, individually sized tartlet filled with almond cream and raspberries. These beauties are such a treat, and a real celebration of all that butter does best.

Three raspberry almond tartletsThis recipe is taken from Rachel Khoo’s The Little Paris Kitchen. Rachel’s brilliant blog is well worth a look for lovers of all things French too. 


for the pastry…

  • 90g soft, unsalted butter
  • 1 tsp sugar
  • a pinch of salt
  • 180g plain flour
  • 2 egg yolks
  • 2 tbsp of ice-cold water

for the almond cream…

  • 200g ground almonds
  • 200g sugar
  • 200g soft, unsalted butter
  • 2 eggs
  • 300g raspberries to decorate

you will need – 3 or 4 individual tart tins, depending on their size. I use round, 12cm tins, although rectangular tins work brilliantly too.

  1. This is a great pastry recipe for anyone with the fear when it comes to the crumbly stuff. Just remember you only knead the dough just enough to bring it together, it doesn’t like to work too hard which means you don’t have to either. Cream together the butter, sugar and salt (a wooden spoon or spatula is best) then mix in the flour, followed by the egg yolks and finally the water. The last couple of times I have made these the mix has been a little dry at this point, so I add a little extra water when necessary. Wrap the dough in cling film and pop it in the fridge for at least an hour.
  2. While the dough chills out in the fridge I make the almond cream which couldn’t be easier really. Simply beat together the almonds, sugar and butter until smooth, then beat in the eggs. Done!
  3. Before you use the pastry it will need to come to room temperature so it’s best to take it out of the fridge half an hour before you want to use it. Preheat the oven to 180° / Gas Mark 4 and roll out your pastry to about 3-5mm thick. I love Rachel Khoo’s method of rolling out the pastry between two sheets of baking parchment, it always works and no need for flouring! Next up line your tins and prick the bases all over with a fork. If you have any excess pastry at the edges that you want to trim off, pop the tart cases back in the fridge for 10 mins and then use a sharp knife to cut the edges clean.
  4. Spread the almond cream into the cases and then arrange the raspberries on top in whatever pattern you fancy. Bake the tartlets for 15-20mins, or until the pastry edges have turned golden brown. These guys are fantastic warm from the oven but will keep for a day or so too, best not to put them in the fridge though as the pastry will go soggy. Cherries are my other weapon of choice when it comes to the fruity topping, they are an almond’s best friend and look wonderful nestled into the baked cream.

If you’re looking for more French fancies why not try my madeleines with passionfruit curd or my beautiful brioche (more butter see!)


4 thoughts on “Raspberry and almond tartlets

  1. Pingback: Pink grapefruit and almond tart | Blame it on the brioche

  2. Pingback: Apricot Bakwell Tart | Chez Mrs. D

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