almond tartlet

Ingredients:

For the shortcrust pastry:

250g flour

125g cold butter, diced

80g icing sugar

1 egg yolk

2-3 tablespoons cold water

1 pinch salt

For the almond filling (Frangipane):

100g ground almonds

100g sugar

100g softened butter

2 eggs

1 tablespoon flour

1 teaspoon bitter almond extract (optional)

Slivered almonds for decoration (optional)

Instructions:

Preparation of the shortcrust pastry:

In a large bowl, mix the flour, icing sugar and salt.

Add the butter and mix with your fingers or a food processor until the texture is sandy.

Add the egg yolk and cold water, then mix until the dough forms a ball.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Roll out the pastry on a floured surface and cut out circles for the tartlet molds.

Line the tartlet molds with the pastry and lightly prick the bottom with a fork.

Preheat the oven to 180°C and blind bake the pastry for 10 to 12 minutes, until lightly golden.

Preparing the almond filling (Frangipane):

In a bowl, beat the softened butter and sugar until creamy.

Add the eggs one by one, then the almond powder, flour and bitter almond extract (if using).

Mix until the frangipane is well combined.

Assembling the tartlets:

Once the pastry is pre-baked, divide the almond filling (frangipane) into each tart base.

Sprinkle the top with flaked almonds for a crunchy finish (optional).

Cooking:

Bake the filled tartlets at 180°C for about 20 to 25 minutes, until the filling is golden brown and slightly puffed.

Leave to cool before unmolding.

History of almond tartlet:

Almond tartlets have deep roots in European pastry tradition, and in particular in French cuisine. They are part of a long history of tarts and pastries using nuts, especially almonds, which have been highly prized in Europe since the Middle Ages.

Origin of almonds in pastry:

The almond was introduced to Europe by Arab traders in the early Middle Ages. Very quickly, it became a prized ingredient in noble and monastic kitchens. Almonds were often used to make pastes and creams in desserts and confections.

Birth of frangipane:

The almond-based filling called "frangipane", used in almond tartlets, is said to have been invented in France in the 16th century, although its origins are sometimes attributed to Italy. Its name comes from the Frangipani family, a noble Italian lineage, one of whose members is said to have introduced an almond flavor, which would later inspire this cream.

Evolution into a tartlet:

Tarts and tartlets then evolved in France, becoming classics of French pastry. The almond tartlet in particular developed in the 18th and 19th centuries, with the rise of tea rooms and specialty pastry shops in Paris, where individual tarts, called tartelettes, were a refined way to present desserts in individual portions.

The almond tartlet is today a popular dessert, often garnished with fruits such as pears (the Bourdaloue tart is an example) or simply with toasted almonds. It represents the elegance and finesse of French pastry and is part of a tradition where almonds have always been an ingredient of choice.