I’ve been making a couple of tarts lately for some of my classes in Jaya Grocer, so I thought I’d share with you the recipe as well. this will be a very busy month for me at work and I will also be travelling at the end of the month!! So dear readers, if you have any tips or must-visit- pastry shops in London, Amsterdam, Brussels and Paris, please drop me a comment or email. Thanks a bunch!
For now, we’ll look at some summer fruits, raspberries! The raspberries are sweeter at this time of the year (although still quite an expensive fruit) and I can’t not make something out from it. This is a simple almond tart which can actually be done in 1 hour. Yup. these days, my desserts / pastries / cakes need to be ready in an hour as that’s the time given for me to demonstrate. 😉
I made them into 2 different sizes, 6″ and 3 1/2″ tarts. Lately I’ve been using alot of the 6″ tart pans because the ratio of filling to tart, and topping is just nice. The serving size is not too big or small when cut. It doesn’t take too long to bake like a 9″, or too much repetitive work like the 3 1/3″ ones. So yup… plus, it looks kinda pretty when decorated.
So this tart, a pate sucre tart shell made with a rubbing method, fill with almond cream, really just made out of ground almonds, butter, eggs, sugar and a little flour. Then once its baked, smear a layer of Bonne Maman raspberry preserve and let the flavours infuse. Gather up some fresh raspberries and whipped cream. A perfect afternoon treat is ready!
I would like to describe this tart as being “atas”, similar meaning to posh. One of the students asked me “Wow, the ingredients for this tart are so expensive, can I just buy the tart outside”. I can’t help but to say, well, I don’t think you can find an exact same tart, that uses real butter, cream, and vanilla beans at an affordable price. Afterall, baking at home means that you put in good quality ingredients and don’t skimp, right?
So of course, I suggest that one doesn’t need to buy a packet of ground almonds just for this tart. If you have whole almonds at home, just blitz it up and you’re ready to go. For the balance of whole almonds, take it as a snack. If you have any leftover almond meal, add it into your next chocolate cake that you are baking in replacement of flour. It really isn’t about the cost or price, but more the quality and satisfaction you get from making food at home.
- 220g all-purpose flour
- 1 teaspoon sugar
- ¼ teaspoon salt
- 150g unsalted butter, cut into cubes
- 2-3 tablespoons ice water
- 100g unsalted butter, at room temperature
- 100g granulated sugar
- 100g almond flour / ground almonds
- 2 large eggs
- 10g all-purpose flour
- 1 teaspoon vanilla paste
- 1 teaspoon dark rum
- Raspberry preserves (Bonne Maman)
- ½ punnet fresh raspberries
- 150g whipping cream
- 2 tablespoons icing sugar, sifted
- 1 teaspoon vanilla paste
- Finely chopped pistachio nuts or toasted Hawaiian coconut flakes
- Place the flour, sugar and salt in the bowl of a food processor and pulse few times to combine. Add the butter pieces. Blend the fat and flour until the mixture is the texture of coarse meal. Or, instead of the food processor, rub cold butter and flour with your fingers till it resembles the texture of course breadcrumbs.
- Sprinkle the water over the flour mixture and process continuously until the dough begins to clump together. Do not over-process; the dough should not form a ball. If using hand to mix, add in 2 tbsp of water then fold the dough. It may or may not need the 3rd tbsp.
- Turn the dough out onto a work surface and shape it into a thick 4-inch wide disc. Wrap the dough in plastic wrap and chill until firm enough to roll, about 30 minutes.
- Place unwrapped dough on a work surface that has been lightly dusted with flour. Using a rolling pin, roll the dough out to about 3mm thickness.
- Cut out and gently press the dough into the tart pans. Roll the pin over the top of the pans to trim off the excess dough. Lightly prick the bottom of the dough in each pan with a fork. Refrigerate the dough in the pans for 20 minutes to firm up the dough.
- Preheat the oven to 175°C. Bake for 20 minutes. Leave the oven on. Transfer the tartlet pans to a wire rack and cool completely.
- Mix the butter and sugar together at medium speed until well-combined. Add the almond flour and mix. Add the eggs in three stages, making sure that each addition is incorporated before adding the next.
- Add flour, vanilla extract and rum (if using) and mix until combined.
- Scrape the Almond Cream into the cooled tartlet shells and smooth it into an even layer. Place the tartlet pans on a baking sheet and bake for 25 to 30 minutes, until the filling is golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack.
- Spread the tartlets with a thin layer of raspberry preserves while it is still warm. Arrange a circle of raspberries around the edge of each tartlet.
- Whip the cream to soft peaks. Add the sifted icing sugar and vanilla and whip to stiff peaks. Pipe a swirl of whipped cream in the center of each tartlet and garnish with finely chopped pistachios or toasted coconut flakes. Refrigerate the tartlets until ready to serve.