Tag: Tartlets

Plum and frangipane tartlets, cuddle in summer – Italian Cuisine

Every day in editorial board something special happens. Yesterday, for example, ours Joelle Néderlants has given us a special recipe, simple (for ingredients and preparation), but with his sweet and delicate taste it is a real treat to enjoy on summer days, when we need real and genuine things. A soft fragrant cream of frangipane fills one crunchy pastry, while the prunes they give us the right bit of juiciness. Final touch, the magic of the icing sugar.

The recipe for tarts with plums and frangipani

Ingredients for 4 single portion tartlets

250 g of short pastry
200 g of frangipane cream (1 egg, 50 g of almond flour, 50 g of sugar, 50 g of softened butter)
prunes
icing sugar

Method

Line the molds for the tartlets with the shortcrust pastry and cook in white for 10/15 minutes at 180 ° degrees.
Pour the frangipani, which you have prepared by mixing together the egg, almond flour, sugar and butter, and bake for another 15 minutes.
Add the prunes cut in half and remove the stone and bake for another 6/7 minutes.
Before serving, sprinkle with icing sugar.

Recipe Tartlets with American potatoes and first fruits – Italian Cuisine

Ingredients

350 g shelled beans
250 g flour
150 g butter
12 pcs "baby" carrots
3 pcs ripe avocados
1 pc egg
1 pc broccoli
1 pc American potato
1 pc lemon
milk
mustard
extra virgin olive oil
salt
sugar

Duration: 2 h

Level: Middle

Dose: 6 people

For the tartellette recipe with American potatoes and first fruits, work the soft butter into small pieces with the flour, then mix the egg, a pinch of salt, one of sugar and 1 tablespoon of milk. Cover the dough and place it to rest in the refrigerator for 1 hour. Roll out the dough with a rolling pin, obtaining a sheet of 2-3 mm thick; with it, cover 6 round molds, tightening them well. Trim it along the edge and prick it with the tines of a fork; lined with baking paper and filled with dried beans or chickpeas or with the special ceramic spheres for cooking in white. Bake the tarts at 180 ° C for 15 minutes; then remove paper and vegetables and leave to cool.
For the vegetables and the cream: Blanch the beans in boiling salted water for a couple of minutes, cool them and peel them. Peel the American potato and with a digger cut out many small balls (alternatively, cut it into cubes and smooth the edges with a small knife). Cook in salted boiling water for 5-6 minutes. Divide the broccoli into small florets and cook them in boiling salted water for 1 minute. Wash the carrots, cook them in boiling salted water for 1 minute, cool them and peel them. Peel the avocados and blend the pulp with the lemon juice, a nice pinch of salt, 3 tablespoons of oil and 1 teaspoon of mustard. Distribute the cream in the tartlets, complete with the vegetables and serve.

Tartlets with rennet apples and macaroons – Italian Cuisine

Small, delicious and incredibly tasty, perfect in their simplicity to accompany the special moments.

Sunday breakfast at home, an afternoon with friends, a snack with the children. Often the things we consider "special" are the simplest ones, made of time spent with the people we love and good and reassuring things. Like the apple tart, a timeless dessert made even more fanciful and convivial if turned into so many tartlets to share.

That's why the recipe we are proposing is really simple, perfect for special moments! The shortcrust pastry made as it once was wraps a soft apple heart, apricot jam and macaroons. But not just any apple, but the Renetta Melinda apple, which in the oven releases all its sweetness while remaining soft and compact. A true ally in the kitchen, and a true ally of health: in its sweet and juicy pulp the polyphenols are hidden, indispensable for our cell renewal.

How to prepare tartlets with rennet apples and macaroons

Ingredients for 4 tartlets with a diameter of 10-12 centimeters

300 g of flour

180 g of butter

2 large egg yolks

70 g of sugar + 4 tablespoons

a pinch of salt

8 tablespoons of apricot jam

8 macaroons

4 rennet apples

lemon juice

Method

For the shortcrust pastry, work 150 grams of butter at room temperature in a planetary mixer with the egg yolks and sugar.

Once a cream has formed, add the flour and salt and stir quickly until the dough is crumbly.

Wrap it in a food film and let it rest in the refrigerator for about an hour.

After the indicated time, spread the pastry in a thickness of about 3 millimeters and line the tart molds with the removable bottom.

With the prongs of a fork, prick the bottom of the dough and place two tablespoons of apricot jam on top, spread well over the entire surface and crumble two macaroons on top.

Peel the apples, remove the core and cut them into slices, sprinkling them with lemon juice.

Then arrange the slices in a radial pattern on each tartlet and finish with flakes of butter and a spoon of sugar. Bake at 170 degrees for about 25-30 minutes.