Mini almond-morello tarts
This very simple recipe is a good way to use up leftover sweetcrust pastry. The tiny tarts are filled with almond cream and topped with a morello cherry (French Griottines are best, if you can get them).
40 K 4.5/5 (2 reviews)
25 min.
Easy
8 pieces
3 IngredientsLast modified on: March 1st 2020
For 8 pieces, you will need:
- 1
150 g sweetcrust pastry (pâte sablée) - 2
100 g almond cream - 3
8 Griottine cherries - Total weight: 275 grams
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 10 min.
All in all: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 5 min.
Line small tart tins or moulds.
Stage 3 - 3 min.
Divide out the almond cream into the tart cases.
Stage 4 - 1 min.
Top each tart with a cherry and press it down into the filling.
Stage 5 - 10 min.
Bake for 10 minutes.
Remarks
As this is a recipe for leftovers, the quantities are for guidance only, so do adapt these to what you have to hand.
The same basic idea can be varied in lots of ways by using different pastry, cream filling and garnish.
The same basic idea can be varied in lots of ways by using different pastry, cream filling and garnish.
Keeping: A few days in an airtight tin.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 200 RDI=80 % | 1,090 RDI=100 % | 940 RDI=140 % | 9,310 RDI=470 % | 38,980 RDI: 470 % |
| Per 100 g | 70 RDI=30 % | 400 RDI=40 % | 340 RDI=50 % | 3,400 RDI=170 % | 14,230 RDI: 170 % |
| Per piece | 30 RDI=10 % | 140 RDI=10 % | 120 RDI=20 % | 1,160 RDI=60 % | 4,870 RDI: 60 % |
How much will it cost?
- For 8 pieces : 2.40 €
- Per piece : 0.30 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Flaked almond tart, Pear and lime meringue pie, Lemon and grated apple tart, Key Lime Pie for Jeremy, How to bake blind , ... See them all 43
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Apple-almond shortbread tart, Brioche slices with almond cream, Pear tart with almond cream, Mirlitons of Guipavas, Late summer tart with plums and apricots, ... See them all 17
Griottine cherries
Like these other recipes: Cherry and pistachio tarts, Black Forest gateau, Galette de Fougerolles, Piped petits-fours, Hazelnut and cherry financiers, ... See them all 6
Other recipes you may also like
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011320 K3.8 25 min.
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things. December 19th 2021644 K 34.5 15 min.
Turnip and sesame puree (tahina) soup
For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina). February 29th 2012238 K4.3 35 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...). June 6th 2012344 K 24 40 min.
Rolls of fish in smoked ham
Pieces of white fish rolled in thinly sliced smoked ham. These rolls are cooked in a little olive oil and served with French beans. The pairing of smoked ham with fish might seem a little strange, but in fact these flavours marry well. February 21th 2011322 K4.9 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.