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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.

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Last modified on: March 1st 2012

For 6 pieces, you will need:

How long does it take?

PreparationCookingStart to finish
30 min.40 min.1 hour 10 min.
Preservation: Several hours in the fridge, covered by a plastic film.
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
15 min.
Apple amandine tarts from Brélès : Photo of step #1 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 : Photo of step #2 Place the lined tins or moulds on a baking sheet.
Stage 3
Apple amandine tarts from Brélès : Photo of step #3 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 : Photo of step #4 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 : Photo of step #5 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 : Photo of step #6 Then add a layer of rice pudding.
Stage 7
5 min.
Apple amandine tarts from Brélès : Photo of step #7 And top with almond cream.
Stage 8
40 min.
Apple amandine tarts from Brélès : Photo of step #8 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 : Photo of step #9 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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
2601755 gr2760 gr1525 gr
130 %290 %260 %231 %
Per 100 g
CaloriesProteins CarbohydratesFats
28984 gr307 gr169 gr
14 %32 %29 %26 %
Per piece
CaloriesProteins CarbohydratesFats
433125 gr460 gr254 gr
22 %48 %43 %39 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 pieces : 4.15 €
Per piece : 0.69 €

Note : These prices are only approximate.

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Source: Home made, and warmly dedicated to Robert and Anne.
Grade this recipe :

More recipes?

This recipe use (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 , Rhubarb tart, Plum tart, Strawberry tart, Pistachio custard tart, ... 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: 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: Brioche slices with almond cream, Epiphany galette, Apricot and almond cream tart, Plum tart, Pear tart with almond cream, ... All
Stewed apple (compote)Stewed apple (compote): You can get more informations, or check-out other recipes which use it, for example: Apple and pear tart, Cochelin d'Evreux, Amiens macaroons, Apple charlotte with toasted brioche, Linzer torte, ... All

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