Apple amandine tarts from Brélès

A recipe from cooking-ez.com

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

Times:

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

Step by step recipe

1	Roll out 300 g Sweetcrust pastry (pâte sablée) thinly and line the tart tins or moulds with it.
2	Place the lined tins or moulds on a baking sheet.
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.
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.
5	Preheat the oven to 200°C (390°F). Spread a layer of stewed apple in the bottom of each tart case.
6	Then add a layer of rice pudding.
7	And top with almond cream.
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.
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.

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