Rustic blackberry tartlets

Ingredients

• 125 g Unsalted butter (Cold, cut into cubes)
• 60 g Powdered sugar
• 1 Egg (For the dough, plus 1 yolk for glazing)
• 200 g T55 flour
• 50 g Almond powder (Divided: 30 g in the dough, 20 g for the center)
• 1 pinch Fleur de sel
• 200 g Fresh blackberries (Wash and drain)
• 1 tbsp Brown sugar (To sprinkle the edges)
• 200 ml Heavy cream (Cold, to whisk)
• 20 g Granulated sugar (For the whipped cream)
• 1 pinch Ground cinnamon (To decorate the whipped cream)

Instructions

1. Prepare the sweet pastry dough

   In the mixer bowl (or a bowl), mix the cold butter cut into cubes with the powdered sugar until a creamy consistency is achieved. Add the egg, then incorporate the flour, almond powder and the pinch of sea salt. Mix until the dough comes together into a homogeneous ball.

   Time: PT5M

2. Rest in the refrigerator

   Form a ball with the dough, wrap it in plastic film and place it in the refrigerator for 1 hour.

   Time: PT1H

3. Slightly soften the dough

   Remove the dough from the refrigerator 15 minutes before using so it becomes more pliable for rolling.

   Time: PT15M

4. Roll out and cut the dough

   Lightly flour the work surface. Divide the dough into small pieces the size of an apricot (about 30 g each). Roll each piece to a thickness of about 3 mm.

   Time: PT10M

5. Fill the tartlets

   On each disc, sprinkle 20 g of almond powder in the center, leaving about 3 cm of free edge. Distribute the fresh blackberries over the almond powder. Fold the edges toward the center and press lightly to seal.

   Time: PT10M

6. Glazing and finishing

   Beat an egg (or just the yolk) and brush the edges of the tartlets with a brush. Sprinkle the edges with a small amount of brown sugar.

   Time: PT3M

7. Bake

   Place the tartlets on a tray lined with parchment paper or a Silpat. Bake in a pre‑heated oven at 180°C for 20 minutes, or until the edges are golden and the dough is cooked.

   Time: PT20M

   Temperature: 180°C

8. Prepare the whipped cream (optional)

   Whisk the very cold heavy cream with the granulated sugar until a firm consistency is achieved. Transfer to a piping bag fitted with a star tip.

   Time: PT7M

9. Final plating

   Place a small cloud of whipped cream on each tartlet using the star tip, then sprinkle with a pinch of ground cinnamon.

   Time: PT3M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

25 g

Fat

8 g

Fiber

2 g