Raspberry Tartlets
HB-1887 · Hand-built original · French
Raspberry Tartlets is a French baking, dessert, sweet, sweet baking built around note. Ready in 210 min.
FrenchBaking, Dessert, Sweet, Sweet Baking3 hr 30 minServes 6371 kcalVegetarianGluten-freeHigh Fiber
Main ingredient: sweet tartlet shells
Pairs well with: baguette, green salad, ratatouille, pommes frites
Servings:6quantities adjust to match
Ingredients
- 6 sweet tartlet shells, about 4¾ in wide, baked and cooled
- 8¾ oz fresh raspberries
- 5¼ oz unsalted butter, softened and cut into cubes
- 3/4 cup caster sugar
- 3 large eggs, at room temperature
- 1 2/3 cups almond meal (ground almonds)
- 2 tbsp apricot jam, mixed with 1 tsp water and warmed, strained if lumpy
- 2 1/2 tbsp unsalted roasted pistachios, finely chopped
Method
- Heat the oven to 340°F and put the tartlet shells on a baking tray.
- Beat the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, then fold in the almond meal to make a soft frangipane.
- Pipe or spoon the frangipane into the tartlet shells, filling them about three-quarters full and smoothing the tops.
- Press a few raspberries lightly into the surface of each tartlet, keeping the rest for the top.
- Bake for 25–30 minutes until the frangipane is risen, golden, and just set in the centre.
- Cool for 10 minutes, then arrange the remaining raspberries over the tops.
- Brush the raspberries and frangipane lightly with the warm apricot glaze and scatter with the chopped pistachios.
- Serve warm or at room temperature.
Prep: 40 min · Cook: 50 min · Total: 210 min
Nutrition (per serving, where published)
371 kcalCalories
10.7 gProtein
64.2 gCarbs
29.3 gFat
1.6 gSaturates
5.8 gFibre
14 gSugars
338 mgSodium
151 mgCholesterol
396 mgPotassium
60 mgCalcium
28.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data