PEACH TARTLETS WITH ALMOND AND AMARETTO CRUMBLE

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Tartlets with almond and amaretto

 Level: medium

Recipe Ingredients:

FOR THE AMARETTO AND ALMOND CRUMBLE:

40 g of almond flour

60 g of crushed amaretto biscuits

70 g of 00 flour

75 g of butter

60 g of light cane sugar

A pinch of salt

FOR THE SHORTCRUST PASTRY:

120 g of caster sugar

200 g of soft butter

1 slightly beaten egg

400 g of 00 flour

the bark of 1/2 grated (and non-treated) lemon

more caster sugar to decorate

about 4 peaches

 

PREPARATION:

We should firstly prepare the crumble. Use a bowl and mix almond flour, ground amaretto biscuits, 00 flour, a pinch of salt, sugar cane and, finally, very cold butter taken out of the refrigerator and cut into small pieces. Blend everything very quickly with a fork or your fingertips (although a food processor would also be perfect). You should obtain a crumb-like mixture. Do not knead for too long.

Put the dough on a plate and place it in the refrigerator.

Meanwhile, prepare the shortcrust pastry for the tartlets.

Beat soft butter and sugar vigorously until you will obtain a cream, add the lemon bark and stir for a few moments. It is very important that you don’t knead the dough for too long, so as to prevent it from breaking while cooking.

Add the slightly beaten egg and blend it perfectly. Add the flour, all at the same time, and stir slowly until you will obtain uniform dough, though slightly “crumbly”.

At this point shape the dough into a ball. Wrap it up and let it stand in the refrigerator for at least 1 hour.

After that, roll the dough out on a slightly floured surface (if it is too hard, knead it again quickly!). Use a food ring mould and cut circles slightly larger than the muffin mould, then place them gently on the inside by pressing on bottom and sides. Riddle the bottom with holes by using a fork.

Clean the fruit and cut the peaches into slices. Arrange them inside the tartlets and complete by crumbling crumble on the surface, so that they are almost completely covered. Bake in the preheated oven to 180° C for about 20 minutes and make sure that the crumble on the surface does not become too brown. Should this be the case, cover with a sheet of baking paper during the last minutes of cooking.

NOTE: for an even more delicious version, try to add a spoonful of custard before stuffing the tartlets with peaches. They are great with any fruit in season!

 

 

PREP: 30M
COOK: a few minutes
SERVING: 4 or more people
AUTHOR: Matilde Vicenzi

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