Apple amandine tarts from Brélès

Step by step recipe:

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

Source:

Home made, and warmly dedicated to Robert and Anne.

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