Amandine Tart

Name: Amandine Tart
Total time: 5 h
Yield: 10 tartlets
Ingredients: Ingredients for preparing Almond cream; 100g of butter, softened at room temperature; 100g of icing sugar; 100g of almond powder; 25g of flour; 1 egg; some drops of almond extract; Ingredients for preparing Raspberry Purée (coulis) (preferably made the day before); 100g of fresh raspberries; 15g of sugar; 1 tsp of lemon juice; Ingredients for preparing Almond shortcrust pastry (recipe of Pierre Hermé) (preferably made the day before); 140g of butter, softened; 75g of icing sugar; 1 egg; 25g of almond powder; 250g of flour; pinch of salt; Ingredients for preparing Assembling + Baking; The frozen unbaked tart; The raspberry coulis; The almond cream; Flaked almonds for decoration; syrup : 2 tbsp of honey + 1 tsp of water; 1 tbsp of icing sugar (for decoration)

WITH RASPBERRY COULIS

10 tartlets
5h
Difficult

Français

Published: 8 April 2021
Last modified: 8 January 2022

A tasty almond tart, with raspberry coulis, decorated with flaked almonds and icing sugar.

In this recipe, I combined the sweetness of the amandine tart with the acidity of the raspberry coulis. The result is amazingly delicious!
For the shortcrust, I made the almond shortcrust (pâte sucrée amande), a recipe of Pierre Hermé, that I usually use for my tarts. The quantity is good enough for 10 tartlets of 7cm diameter, or a large tart of 18cm diameter.
For the assembly, I spread the raspberry coulis in the bottom of the tart, then filled the rest with almond cream.
As for the decoration, I used a syrup made of honey to coat the top of my tart, without soaking it.
I would also recommend to prepare some of the parts the day before, like the almond shortcrust and the raspberry coulis.

RECIPE

Cream the softened butter with icing sugar.
Add the beaten egg and some drops of almond extract to the mixture.
Add the flour and the almond powder and mix until well combined.

Raspberry Purée (coulis) (preferably made the day before)

100g of fresh raspberries

15g of sugar

1 tsp of lemon juice

Put the raspberries and sugar in a sauce pan and bring to a boil.
When it starts to boil, add the lemon juice and let simmer until it starts to thicken.
Pass through a fine sieve to remove the seeds.
Leave to cool completely.

Bring all the ingredients to room temperature 30 minutes before starting.
Cream the butter with the icing sugar and a pinch of salt.
Whisk in the egg.
Add almond powder and mix until well combined.
Add the flour
Try not to knead the dough or over mix it once the flour is added.
Lightly spread the dough and cover with a cling film.
Keep the dough in the fridge for at least 3 hours.
Spread the dough with a rolling pin between 2 baking sheets and put it in the tartlets molds or the tart tin.
Freeze the unbaked tartlets or tart for at least 1 hour.
Freezing the unbaked shortcrust will avoid its shrinkadge when baking.

Assembling + Baking

The frozen unbaked tart

The raspberry coulis

The almond cream

Flaked almonds for decoration

syrup : 2 tbsp of honey + 1 tsp of water

1 tbsp of icing sugar (for decoration)

160°C
40min

Bake the frozen tartlets or tart in a preheated oven at 160°C for 10 minutes.
Remove the tin or tartlet molds
Spread 1 tsp of raspberry coulis in the bottom of the tartlet.
Fill the tart with the almond cream.
Decorate with flaked almonds.
Bake for another 25 to 30 minutes.
In the meanwhile, prepare the syrup : dissolve the honey with the water over medium heat.
When the tart is set and while it is still warm, brush it with the syrup. Do not soak.
Spread some icing sugar.
Leave to cool for 30 minutes before serving.

RECIPE

ENJOY YOUR HOMEMADE TREAT!