Apple amandine tarts from Brélès


Apple amandine tarts from Brélès
Amandines are small sweetcrust pastry tarts filled with fruit and topped with almond cream. Here's a rather more sophisticated version made with stewed apple, rice pudding and almond cream.
176K 31 3.8
Grade this recipe:

Last modified on: March 1st 2012

Keywords for this recipe:
For 6 pieces, you will need:
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
30 min.40 min.1 hour 10 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 15 min.
Apple amandine tarts from Brélès
Roll out 300 g Sweetcrust pastry (pâte sablée) thinly and line the tart tins or moulds with it.

Stage 2
Apple amandine tarts from Brélès
Place the lined tins or moulds on a baking sheet.

Stage 3
Apple amandine tarts from Brélès
You can also use muffin moulds, in which case it's better to cut out a circle of pastry with a cutter, then transfer this to the mould.

Stage 4
Apple amandine tarts from Brélès
Prepare 200 g Stewed apple (compote), 200 g Rice pudding (riz au lait) and 200 g Almond cream or frangipane, or take out of the fridge if already made.

The ingredients are easier to use when nice and soft, so it's worth leaving the almond cream at room temperature for a couple of hours. Soften the rice pudding a little if necessary by mixing in 1 or 2 tablespoonsful of cream.

Stage 5 - 5 min.
Apple amandine tarts from Brélès
Preheat the oven to 200°C (390°F).

Spread a layer of stewed apple in the bottom of each tart case.

Stage 6 - 5 min.
Apple amandine tarts from Brélès
Then add a layer of rice pudding.

Stage 7 - 5 min.
Apple amandine tarts from Brélès
And top with almond cream.

Stage 8 - 40 min.
Apple amandine tarts from Brélès
Bake in the oven for 30 to 40 minutes (watch for colouring). Remove from the tins or moulds as soon as possible and leave to cool on a wire rack.

Stage 9
Apple amandine tarts from Brélès
This can be made as one large tart to be served in slices, rather than several small ones.
Remarks
Important: amandines don't keep well, as eventually the stewed apple will make the pastry go soft. They are best eaten the day they are made and slightly warm if possible.
Keeping
Several hours in the fridge, covered by a plastic film.
Source
Home made, and warmly dedicated to Robert and Anne.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,280 Kcal or 9,546 Kj62 gr304 gr208 gr
114 %24 %29 %32 %
Per 100 g
Energetic valueProteins CarbohydratesFats
253 Kcal or 1,059 Kj7 gr34 gr23 gr
13 %3 %3 %4 %
Per piece
Energetic valueProteins CarbohydratesFats
380 Kcal or 1,591 Kj10 gr51 gr35 gr
19 %4 %5 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Egg, Nuts
How much will it cost?
  • For 6 pieces : 4.25 €
  • Per piece : 0.71 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Strawberry Verveine Tart , How to make tart cases, Cherry and pistachio tarts, Simple maple-syrup tart, Parisian-style chocolate custard tart, ... All
Stewed apple (compote)Stewed apple (compote): You can get more informations, or check-out other recipes which use it, for example: Cochelin d'Evreux, Linzer torte, Apple and blackcurrant tarts, Express apple tart, Little apple turnovers with almonds and raisins, ... All
Rice pudding (riz au lait)Rice pudding (riz au lait): You can get more informations, or check-out other recipes which use it, for example: Caramelized apple rice pudding, Caramel rice pudding, ... All
Almond cream or frangipaneAlmond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Mirlitons, Apple-almond shortbread tart, Plum tart, Tarte Bourdaloue, Apricot and almond cream tart, ... All
Other recipes you may also like
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
481K5 49 min. July 27th 2013
Kugelhof for Nanou
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
271K4.4 3 hours 15 min. August 2nd 2019
Raw beetroot mousse with walnuts
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
354K4 47 min. October 13th 2010
Chocolate eclairs
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...
289K 34.5 3 hours 52 min. February 6th 2011
Fresh fruit in sabayon
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
278K4.7 55 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page