PALAZZETTI MAGAZINE

Apricots, almonds, light. I firmly believe that these cream of almond tarts have been a constant during this very hot August. I want to enjoy these delights on the herb-scented patio, perhaps as a sweet conclusion to a lovely barbecue in the garden.
Because they are made with simple, wholesome ingredients and are perfect for preparing outdoors.

Theirs is a butter-free shortcrust pastry, but no less tasty and fragrant. We decided to use Ricotta cheese instead, to make the shortcrust pastry shell even more delicate and to better balance a voluptuous and sophisticated filling such as the almond cream. Pure magic!

These almond tartlets are really something exceptional. Because the fresh scent of the apricots combines with the warm embrace of the almond and butter cream. A fantastic recipe that tells of garden parties, lots of laughter, people to love and sun-drenched days.

Tartellette frangipane e albicocche con frolla senza burro - la ricetta

Almond and apricot tarts with butter-free shortcrust pastry – the recipe

INGREDIENTS (for 10 almond and apricot tarts)

For the butter-free shortcrust pastry

  • 300 g of 00 flour
  • 130 g fresh Ricotta cheese
  • 2 eggs
  • 80 g of sugar
  • the seeds of half a vanilla pod
  • a pinch of salt

For the almond cream

  • 100 g almonds
  • 100 g butter
  • 100 g sugar
  • 1 egg
  • 1 teaspoon of cornstarch
  • 1 teaspoon of Amaretto liqueur

  • 5 apricots
  • almond flakes as desired
  • icing sugar as desired
  • butter or similar for greasing the tray

METHOD

  1. Start with the butter-free shortcrust pastry. Sift the flour, add the Ricotta cheese, sugar, vanilla and a pinch of salt. Knead the ingredients until you obtain a crumbly mixture; you can do this either by hand or using a mixer.
  2. Then add the eggs and knead quickly until the mixture is even and smooth throughout. Wrap it in baking paper and place it in the fridge for 30 minutes.
  3. While the butter-free shortcrust pastry is resting, prepare the almond cream. Proceed as follows: whip the butter with the sugar until creamy.
  4. Finely chop the almonds, mix together with the corn starch and add them to the buttercream. Mix in the egg. The almond cream is ready!
  5. Soak the sliced almonds in cold water just long enough to make the almond tarts – this little trick will ensure that they don’t burn when cooked.
  6. Once the resting time has elapsed, roll out the dough into a thin sheet, line 10 tart moulds previously buttered or greased and prick the pastry at the base with the prongs of a fork.
  7. Halve the apricots, peel and remove the stones. Spread the almond cream over the bases of the tart, keeping a few millimetres from the edge. Place the apricot halves in the centre and press them lightly into the cream.
  8. Finish with the drained and dried almond flakes.
  9. Bake in a preheated oven at 180°C on the lowest shelf for about 40 minutes.
  10. Once they are cooked to perfection, all you have to do is take them out of the oven, leave them to cool, turn them out of their moulds and dust them with icing sugar. Enjoy!
Tartellette frangipane e albicocche con frolla senza burro - la ricetta
Tartellette frangipane e albicocche con frolla senza burro - la ricetta
Tartellette frangipane e albicocche con frolla senza burro - la ricetta

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About us

Kristel è food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verrà estasiata da un’illuminazione.