Mini almond-morello tarts


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).
43 K 4.5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: March 1st 2020
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 8 pieces, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 10 min.
All in all: 25 min.
When should you start or finish this recipe?
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.
Mini almond-morello tarts : Stage 1
Preheat the oven to 390°F (200°C).

Roll out 150 g sweetcrust pastry (pâte sablée) thinly.

Stage 2 - ⌛ 5 min.
Mini almond-morello tarts : Stage 2
Line small tart tins or moulds.

Stage 3 - ⌛ 3 min.
Mini almond-morello tarts : Stage 3
Divide out the almond cream into the tart cases.

Stage 4 - ⌛ 1 min.
Mini almond-morello tarts : Stage 4
Top each tart with a cherry and press it down into the filling.

Stage 5 - ⌛ 10 min.
Mini almond-morello tarts : Stage 5
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.
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 recipe200 RDI=80 %1,090 RDI=100 %940 RDI=140 %9,310 RDI=470 %38,980 RDI: 470 %
Per 100 g70 RDI=30 %400 RDI=40 %340 RDI=50 %3,400 RDI=170 %14,230 RDI: 170 %
Per piece30 RDI=10 %140 RDI=10 %120 RDI=20 %1,160 RDI=60 %4,870 RDI: 60 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Gluten, milk, egg, Nuts
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)
Other recipes you may also like
Chocolate muffins
Chocolate muffins
Variation on muffins recipe. In this version each one is filled with a dark chocolate ganache.
February 21th 2011325 K4.3 1 hour 15 min.
Potimarron (Japanese chestnut pumpkin) purée
Potimarron (Japanese chestnut pumpkin) purée
Potimarron can be easily made into purée, you don't need to peel it, which makes for a quick and delicious recipe.
October 13th 2010339 K4.6 1 hour 15 min.
Potimarron (chestnut pumpkin) "au gratin"
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
February 21th 2011276 K 24 1 hour 35 min.
Eggs Benedict
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
April 8th 2023238 K4 1 hour 4 min.
Potatoes with prawns
Potatoes with prawns
This recipe, originally from Belgium, consists of baked potatoes which are hollowed out and filled with fried prawns. A cream and white wine sauce is then poured over the potatoes before returning them to the oven.
January 14th 2016132 K3.8 1 hour 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page