Sour Cream, Apple, and Almond Tartlets
Almonds and apples are the perfect combination for this sweet pastry dessert.
Freezing Information: Freeze for up to 3 months.
Preparation Time20 min
Preparation Time - Text20 mins, plus chilling and cooling
Cooking Time45 min
Cooking Time - Text45
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionFormal Dinner Party
Taste and Texturebuttery, fruity, sweet, tart
Type of Dishdessert, fruit
- 1¼ cups all-purpose flour, plus more for rolling out
- 6 tbsp butter, chilled and diced
- 3 tbsp sugar
- 1 large egg yolk
- 1¼ cups sour cream or créme fraîche
- 1 cup almond flour (almond meal)
- 4 large eggs
- ½ cup packed light brown sugar
- 2 tbsp maple syrup
- 2 tbsp almond-flavored liqueur
- 1 tsp pure vanilla extract
- 3 Granny Smith apples, peeled, cored, and sliced
- 1 tbsp granulated sugar
- 6 × 4in (10cm) tartlet pans with removable bottoms
- Baking beans
Pulse the flour, butter, and sugar, until the mixture resembles bread crumbs. Add the yolk and pulse until the dough begins to clump together. Chill for 30 minutes. Divide the dough into 6 portions, and roll each on a floured work surface into an 1/8 in (3mm) thick round to fit a 4in (10cm) tartlet pan. Prick the dough. Refrigerate for 30 minutes.
Preheat the oven to 400°F (200°C). Line each tart pan with wax paper and fill with baking beans. Bake for 10 minutes. Remove the paper and beans and bake for another 10 minutes, until golden. Remove the pans and reduce the temperature to 375°F (190°C).
To make the filling, whisk the sour cream, almond flour, eggs, brown sugar, maple syrup, liqueur, and vanilla extract. Divide among the pans. Top with the apples and sprinkle with sugar. Bake 20 minutes, until set. Cool for 10 minutes. Remove the sides of the pans and cool completely. Serve at room temperature.
2008 Dorling Kindersley