Almond-Cream Tartlets

Name: Almond-Cream Tartlets
Total time: PT0D0H0M
Yield: makes 32 Tarts
Ingredients: 1 ⁄ 2 cup whole blanched almonds; 1 cup sugar; 2 1 ⁄ 3 cups flour; 15 tbsp. unsalted butter, softened, plus more for pan; 1 cup fresh or frozen lingonberries or raspberries; 1 tbsp. fresh orange juice; 1 1 ⁄ 2 cups heavy cream; 1 ⁄ 2 cup vanilla sugar

Serves
makes 32 Tarts

TODD COLEMAN

If you don't own clamshell-shaped pastry tins, you can use almost any two-ounce baking tin to shape the pastry crusts for these elegant desserts.

Ingredients

¹⁄₂ cup whole blanched almonds
1 cup sugar
2 ¹⁄₃ cups flour
15 tbsp. unsalted butter, softened, plus more for pan
1 cup fresh or frozen lingonberries or raspberries
1 tbsp. fresh orange juice
1 ¹⁄₂ cups heavy cream
¹⁄₂ cup vanilla sugar

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Instructions

Step 1

Make the pastry dough: Put almonds into the bowl of a food processor and process until finely chopped. Add ¾ cup sugar and process until very finely ground. Add the flour and pulse until combined. Add the butter and pulse until the dough begins to come together. Transfer dough to a work surface and knead briefly until smooth.

Step 2

Heat oven to 400°. Divide dough into 32 equal pieces, about 1 oz. each. Press each dough piece into the bottom and sides of a 2-oz., 1⅞" x 1⅜" clamshell-shaped baking tin. Trim edges of each dough mold and place molded pastry crusts on a large rimmed baking sheet lined with parchment paper; refrigerate for 30 minutes. Prick the bottom of each pastry crust with a fork and bake until golden and set, 12–14 minutes. Transfer to a wire rack and let cool completely.

Step 3

Heat remaining sugar, lingonberries, and orange juice in a 1-qt. saucepan over medium heat. Cook, stirring frequently, until berries break down and sugar dissolves, 10 minutes; set aside to let cool completely. In a large bowl, whisk the heavy cream until soft peaks form; slowly add vanilla sugar to cream and beat until stiff peaks form. Refrigerate until ready to use.

Step 4

To serve, fill each cooled pastry crust with a heaping tablespoon of the whipped cream and top with a teaspoon of the berry sauce.

Make the pastry dough: Put almonds into the bowl of a food processor and process until finely chopped. Add ¾ cup sugar and process until very finely ground. Add the flour and pulse until combined. Add the butter and pulse until the dough begins to come together. Transfer dough to a work surface and knead briefly until smooth.
Heat oven to 400°. Divide dough into 32 equal pieces, about 1 oz. each. Press each dough piece into the bottom and sides of a 2-oz., 1⅞" x 1⅜" clamshell-shaped baking tin. Trim edges of each dough mold and place molded pastry crusts on a large rimmed baking sheet lined with parchment paper; refrigerate for 30 minutes. Prick the bottom of each pastry crust with a fork and bake until golden and set, 12–14 minutes. Transfer to a wire rack and let cool completely.
Heat remaining sugar, lingonberries, and orange juice in a 1-qt. saucepan over medium heat. Cook, stirring frequently, until berries break down and sugar dissolves, 10 minutes; set aside to let cool completely. In a large bowl, whisk the heavy cream until soft peaks form; slowly add vanilla sugar to cream and beat until stiff peaks form. Refrigerate until ready to use.
To serve, fill each cooled pastry crust with a heaping tablespoon of the whipped cream and top with a teaspoon of the berry sauce.