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.
204 K 3.8/5 (31 reviews)461436
Last modified on: September 15th 2026
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 - Total weight: 900 grams
Times for this recipe
Preparation
30 min.
Cooking
40 min.
All in all
1 hour 10 min.
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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 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.
Keeping: Several hours in the fridge, covered by a plastic film.
Source: Home made, and warmly dedicated to Robert and Anne.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 72 g RDI=112 % | 352 g RDI=133 % | 235 g RDI=322 % | 2,117 kcal RDI=106 % | 8,867 kJ RDI=106 % |
| Per piece | 109 g RDI=168 % | 529 g RDI=200 % | 352 g RDI=483 % | 3,176 kcal RDI=159 % | 13,301 kJ RDI=159 % |
| Whole recipe | 655 g RDI=1,008 % | 3,175 g RDI=1,198 % | 2,115 g RDI=2,897 % | 19,061 kcal RDI=953 % | 79,805 kJ RDI=953 % |
How much will it cost?
For 6 pieces
4.25 €
Per piece
0.75 €
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:
Stewed apple (compote)
You can get more informations, or check-out other recipes which use it, for example:
Rice pudding (riz au lait)
You can get more informations, or check-out other recipes which use it, for example:
Almond cream
You can get more informations, or check-out other recipes which use it, for example:
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