This time, we wanted individual servings and the still seasonal pleasure of berries. So we baked this oh-so-delicious berry-frangipane tartlets.
For the dough, you’ll need:
250 g flour
125 g butter, softened
pinch of salt
1 egg yolk
20 cl water (optional)
For the frangipane, you’ll need:
100 g almond flour
80 g granulated sugar
80 g butter, softened
200 g raspberries
100 g red currant (if you cant’ find any, just double the blueberries)
100 g blueberries
For the dough:
Put flour in bowl, cut butter in pieces and place in the center of the flour with the pinch of slat.
With your fingers, mix butter and flour until you obtain a coarse mixture. Add the slightly beaten egg yolk and a bit of water. Mix until your dough is combined and smooth. Make a ball, wrap in plastic and refrigerate while you prepare the frangipane.
For the frangipane:
In the bowl of an electric mixer, beat the softened butter until smooth, add the eggs and the sugar, mix thoroughly; Add the almond flour until smooth.
Preheat your oven to 350F. Take dough out of the fridge and roll out to about 1/8 of an inch.
Remove from the oven and let cool.
Once cool, fill them with berries in a decorative pattern and glaze with melted jam or sprinkle with powdered sugar. They are so yummy!!