almond tarts with clementines and pine nuts

clementine tartlets

ERIC BERNARDIN

The other day there was a radio program on childhood bakery desserts. It reminded me of two of them which durably influenced my early years. One was an extraordinary pistachio cake that grandma would bring us from île Saint Louis where she lived (Don't look for that bakery shop, there 's a disco club standing there now). The other one was a pine nut tartlet that my mother would sell in her LA VIE CLAIRE natural shop outlet. I would rather keep these pine nut tartlets souvenirs intact than checking if LA VIE CLAIRE still have them on shelf : childhood memories are not good guides in our present days…

I still had some pine nuts left from a previous cake recipe.
Well, this might be the right moment for a pine nut tartlet I said to myself. And with the tiny quantity I have on hands, I probably need to add a bunch of ingredients…
Humm

FILLING PASTE

I don't recommend mixing ingredients by hand. You should use a machine, a device or something like. These are not words I like to use . Device sounds like "camera" or "hearing device" or any other cold machine. Pretty awkward. I wouldn't associate them with almond mixture, sugar , eggs and stuff like that.
Anyway, back to our point.

My filling paste is made of

Almond powder 125 grams
Icing sugar 100 grams
Slightly roasted pine nuts 50 grams
Eggs 2
Clementine jam (ideally from corsica island) 2 table spoon
Milk cream 5 cl
Plum kernel oil 5 cl

You just need to mix up all those ingredients.
I was too lazy to continue with the filling paste so I left it in the fridge overnight.

TARTLET PASTE

For the tartlet paste, I went for a simple "pâte brisée". Not a brilliant idea as its taste was too neutral and contrasted with the fragrant aroma of the filling paste.

For a pâte brisée, you would typically use

Flour 250 grams
Butter 125 grams
Egg 1
Water 4 cl
Sugar 10 grams

For those of you who would like to try this recipe, I would suggest substituting part of the flour with almond powder, increasing sugar content and adding plum kernel oil. The taste of the filling paste and that of the tartlets will then be more consistent .
→You should not forget to store the filling paste in the fridge when you are done. Fill the moulds with the paste and keep them in the fidge until you start baking.

BAKING

You have two possibilities

1– You can bake the unfilled tartlets for 10 minutes (180 °C), add the filling paste and bake again for 15 minutes (200°C)
2– You can also directly fill the tartlets with the filling paste and bake for 20 minutes (200°C)

Those tartlets can be eaten mild or cold. I tried both versions and the difference was not so marked.
→ Wait 24 hours if you can : They will be better




© 2015 Perles De Gascogne France