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.
135,3833.8/5 for 24 ratings
Last modified on: March 1st 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 for:
Measures:
How long does it take?
Time required
| 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?
Step by step recipe
Stage 1 - 15 min.
Roll out 300 g Sweetcrust pastry (pâte sablée) thinly and line the tart tins or moulds with it.
Stage 2
Place the lined tins or moulds on a baking sheet.
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.
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.
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.
Preheat the oven to 200°C (390°F).
Spread a layer of stewed apple in the bottom of each tart case.
Spread a layer of stewed apple in the bottom of each tart case.
Stage 6 - 5 min.
Then add a layer of rice pudding.
Stage 7 - 5 min.
And top with almond cream.
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.
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
How much will it cost?
- For 6 pieces : 4.15 €
- Per piece : 0.69 €
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: Chocolate tart, How to roll out pastry for a tart, Tarte Jurassienne, Pear, grapefruit and pistachio tart, Little lime tarts, ... All |
 | Stewed apple (compote): You can get more informations, or check-out other recipes which use it, for example: Little apple turnovers with almonds and raisins, Apple charlotte with toasted brioche, Cochelin d'Evreux, Linzer torte, Apple and pear 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: Pear tart with almond cream, Exotic fruit tart, Plum tart, Rhubarb tart, Brioche slices with almond cream, ... All |
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