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.
188 K 3.8/5 (31 reviews)
Grade this recipe:
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Last modified on: March 1st 2012
For 6 pieces, you will need:
Times for this recipe
Preparation: 30 min.
Cooking: 40 min.
All in all: 1 hour 10 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 15 min.
Apple amandine tarts from Brélès
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
Place the lined tins or moulds on a baking sheet.

Stage 3
Apple amandine tarts from Brélès
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
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
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
Then add a layer of rice pudding.

Stage 7 - 5 min.
Apple amandine tarts from Brélès
And top with almond cream.

Stage 8 - 40 min.
Apple amandine tarts from Brélès
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
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.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe700 RDI=270 %3,270 RDI=310 %2,170 RDI=330 %20,110 RDI=1,010 %84,190 RDI: 1,010 %
Per 100 g80 RDI=30 %360 RDI=30 %240 RDI=40 %2,230 RDI=110 %9,360 RDI: 110 %
Per piece120 RDI=50 %540 RDI=50 %360 RDI=60 %3,350 RDI=170 %14,030 RDI: 170 %
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 Change to a man
Possible allergens in this recipe: Gluten, Milk, egg, Nuts
How much will it cost?
  • For 6 pieces : 4.05 €
  • Per piece : 0.70 €

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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)
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: Caramelized apple rice pudding, Caramel rice pudding, ... See them all 2

Almond cream or frangipane
Almond cream or frangipane

You can get more informations, or check-out other recipes which use it, for example: Mirlitons, Late summer tart with plums and apricots, Apple-almond shortbread tart, Rhubarb tart, Brioche slices with almond cream, ... See them all 15

Stewed apple (compote)
Stewed apple (compote)

You can get more informations, or check-out other recipes which use it, for example: Linzer torte, Amiens macaroons, Apple semelles (flat apple tarts), Apple charlotte with toasted brioche, Apple and pear tart, ... See them all 11

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