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.
151,3013.8/5 for 25 ratings
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Last modified on: March 1st 2012

For 6 pieces, you will need:

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

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
30 min.40 min.1 hour 10 min.
Keeping: Several hours in the fridge, covered by a plastic film.
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  • When will I finish if I start the recipe at a certain time?
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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

% 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?

Note : These prices are only approximate

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Source

Home made, and warmly dedicated to Robert and Anne.

More recipes?

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: Lemon and lime custard tart, Rhubarb tart, Strawberry Verveine Tart , Strawberry tart, How to make a good pastry tart case , ... All
Stewed apple (compote)Stewed apple (compote): You can get more informations, or check-out other recipes which use it, for example: Amiens macaroons, Apple semelles (flat apple tarts), Express apple tart, Apple and pear 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: 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, Rhubarb tart, Pear tart with almond cream, Plum tart, Epiphany galette, ... All

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