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Apple amandine tarts from Brélès

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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.

152,6463.8/5 for 25 ratings

Grade this recipe:

54321

Last modified on: March 1^st 2012

For 6 pieces, you will need:

• 1 300 g Sweetcrust pastry (pâte sablée)
• 2 200 g Stewed apple (compote)
• 3 200 g Rice pudding (riz au lait)
• 4 200 g Almond cream or frangipane
• Total weight: 900 grams

Change those ingredients for: 2 pieces 3 pieces 6 pieces 12 pieces 18 pieces

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
30 min.	40 min.	1 hour 10 min.

Keeping: 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...

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Step by step recipe

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Stage 1 - 15 min.

Roll out 300 g Sweetcrust pastry (pâte sablée) thinly and line the tart tins or moulds with it.

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Stage 2

Place the lined tins or moulds on a baking sheet.

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Stage 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.

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Stage 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.

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Stage 5 - 5 min.

Preheat the oven to 200°C (390°F).

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

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Stage 6 - 5 min.

Then add a layer of rice pudding.

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Stage 7 - 5 min.

And top with almond cream.

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Stage 8 - 40 min.

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.

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Stage 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
Energetic value	Proteins	Carbohydrates	Fats
3,416 Kcal or 14,302 Kj	73 gr	325 gr	202 gr
171 %	28 %	31 %	31 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
380 Kcal or 1,591 Kj	8 gr	36 gr	22 gr
19 %	3 %	3 %	3 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
569 Kcal or 2,382 Kj	12 gr	54 gr	34 gr
28 %	5 %	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).

How much will it cost?

• For 6 pieces : 4.25 €
• Per piece : 0.71 €

Note : These prices are only approximate

Change currency:

Source

Home made, and warmly dedicated to Robert and Anne.

More recipes?

This recipe uses (among others)

	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Key Lime Pie for Jeremy, How to roll out pastry for a tart, Lemon and grated apple tart, Plum tart, Lemon tart, ... All
	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 frangipane: You can get more informations, or check-out other recipes which use it, for example: Rhubarb tart, Pear tart with almond cream, Epiphany galette, Plum tart, Brioche slices with almond cream, ... All
	Stewed apple (compote): You can get more informations, or check-out other recipes which use it, for example: Amiens macaroons, Express apple tart, Apple charlotte with toasted brioche, Apple and pear tart, Linzer torte, ... All

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