Apple and Almond Cream Tartlets

Apple and Almond Cream Tartlets

Makes 8 tartlets


For the crust:

1 pound frozen puff pastry, thawed

For the Almond Cream:

¼ cup sugar

4 tablespoons unsalted butter

1 large egg

½ teaspoon vanilla paste

½ cup almond flour

For the filling:

2 apples, cored, peeled and thinly sliced

¼ cup sugar

¼ teaspoon cinnamon

¼ teaspoon nutmeg


Powdered Sugar

Calvados whipped cream

  1. Make the almond cream. In the bowl of a standing mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy. Beat in the egg and the vanilla paste until smooth.

  2. Add the almond flour and beat until a smooth paste forms. Transfer the almond cream to a small mixing bowl, cover with plastic wrap and refrigerate.

  3. Prepare the crust. Unfold one sheet of puff pastry onto a lightly floured surface and roll it into a 10 x 10 inch square. Cut the sheet into quarters with a sharp knife. Repeat with the second layer of puff pastry. Place the pastry squares on a parchment-lined rimmed baking sheet. You will have 8 squares.

  4. Using an offset spatula spread a thin layer of the almond cream (about 1 heaping tablespoon) on each square of pastry, leaving about a ¼ inch border. Cover and refrigerate the pastries for about 15 minutes.

  5. Preheat oven to 400° F and place the oven rack in the middle of the oven. Slice the apples into thin slices using a Japanese Benriner slicer or a mandolin. Place the sliced fruit in a large bowl and toss with the sugar, ground cinnamon and nutmeg.

6.Remove the puff pastry from the refrigerator and lay the sugar coated fruit slices on top of the almond cream, overlapping the slices.

  1. Bake for about 15 - 20 minutes or until the fruit is slightly browned and tender and the puff pastry is golden brown. Remove from oven and place on a wire rack.

Feels delicious!! I’m not good on sweets but worth trying! :stuck_out_tongue:

I hope you enjoy it!

Thanks Kitchen Witch! I am surely going to try this recipe and hope to enjoy its taste fully.

Thanks for sharing this information.