Summer Sunday is definitely the day for sweet tarts or tartelettes. This time I tried also a new pastry where half of the flour is ground almond. The end results was lighter (not less butter though...) and literally melted in the mouth. Definitely to be done again.
These little pastrycups are also a perfect standby treat. Just keep them in an airtight box for a week or so, and take out whenever you feel like indulging... This time we filled them with rhubard curd (no surprise there I suppose), whipped cream strawberries, blueberries and some grated chocolate.
Almond pastry for tartelettes
150g cold butter
150g ground almonds
2,5dl icing sugar
0,5tsp salt
1tsp vanilla sugar
4dl flour
2 eggs
2tbsp almond liqueur
Rub the other ingredients than eggs together to form a sandy mixture. Add eggs and liqueur and form the pastry. Put into a plastic (bag) and into the fridge until the next day.
Use silicon pastrycases (or butter the metal ones). Cut slices from the dough (2 mm thick) and cover with them the cases. Push with fingers to form an even coating.
Bake in 200 (celsius) degrees oven for 10-12min. Let cool.
Fill with rhubarb curd, cream and berries. Grate chocolate on top. Enjoy.
