Raspberry Tartlets | Daily Dine

Raspberry Tartlets

Recipe video above. These are French pâtisserie-style Raspberry Tartlets - Tartelettes aux Framboises - filled with almond cream (frangipane) and studded with bright red raspberries. The crispy buttery crust, beautiful almond filling and tart raspberries is a classic combination that will never go out of style.This recipe makes 6 standard pâtisserie-size tartlet (12cm / 4.7"), as pictured in post. You can also make one large tart or more smaller tarts - see FAQ.

View original recipe on recipetineats.com

bakingdessertsweetfrench

Prep Time: 40 minutes

Cook Time: 50 minutes

Total Time: 210 minutes

Servings: 6

Nutritional Information

Calories:825 kcal

Carbohydrate:80 g

Cholesterol:199 mg

Fat:53 g

Dietary Fiber:7 g

Protein:15 g

Saturated Fat:24 g

Sodium:51 mg

Sugar:41 g

Trans Fat:1 g

Unsaturated Fat:14 g

Ingredients

6 sweet tartlet shells (, 12cm / 4.7" wide (Note 1))

250g (8 oz) fresh raspberries ((Note 2))

150g / 10 tbsp unsalted butter (, softened, cut into 1cm / 0.4" cubes)

3/4 cup caster sugar / superfine sugar ((or regular / granulated sugar))

3 large eggs (, (~50 - 55g/2oz shell-on weight), at room temperature)

1 2/3 cup almond meal / ground almonds (, not almond flour)

2 tbsp apricot jam (, mixed with 1 tsp water and warmed in microwave (for glazing) - strain if needed to remove lumps)

2 1/2 tbsp pistachios ((unsalted, roasted), finely chopped (for sprinkling))

Instructions

Step 01
Prepare tartlet shells per this recipe. Make almond cream. Assemble tartlets and bake at 190°C/375°F (170°C fan) for 30 min. Brush apricot. Sprinkle pistachios. Serve.
Step 02
Make 6 Tartlets Crusts as per this recipe. Fully cool in the tartlet tins before filling.
Step 03
Raspberries - Set aside 18 whole raspberries. Cut the remainder in half.
Step 04
Cream butter - Beat the butter and sugar with a hand-held electric beater on low speed until combined.
Step 05
Finish - Beat in the almond meal just until incorporated. Add eggs one at a time, beating each until fully incorporated before adding the next. The batter will look a little lumpy or even a little curdled, this is normal. (Note 3 & 4)
Step 06
Preheat oven to 190°C/375°F (170°C fan).
Step 07
Assemble tarts - Place 2/3 of the halved raspberries onto the base of each tartlet shell. Divide the almond cream evenly between the tartlet shells, filling to just below the top of the rim. Gently spread into an even layer using the back of a teaspoon.
Step 08
Top each tartlet with 3 whole raspberries and the remaining halved raspberries, cut face down. Gently press them into the almond cream so they're just slightly embedded.
Step 09
Bake - Place tartlets on a tray and bake for 30 minutes, turning the tray halfway through, until the almond cream is puffed, lightly golden and just set in the centre. Remove from the oven and cool completely in the tartlet tins.
Step 10
Before serving, brush with apricot jam glaze to make it shiny and sprinkle chopped pistachios around the rim of each tartlet. Enjoy!

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