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

Ingredient Substitutions

• Instead of Unsalted butter: Vegetable margarine (for a lactose‑free version)
• Instead of Powdered sugar: Granulated sugar blended in a blender
• Instead of Egg: Flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• Instead of T55 flour: All‑purpose flour
• Instead of Almond powder: Homemade almond flour (ground almonds)
• Instead of Fleur de sel: Fine salt
• Instead of Fresh blackberries: Raspberries, blueberries
• Instead of Brown sugar: Brown sugar
• Instead of Heavy cream: Whipping cream 30 % fat
• Instead of Granulated sugar: Powdered sugar
• Instead of Ground cinnamon: Grated nutmeg

Equipment Needed

• Stand mixer or bowl
• Spatula
• Rolling pin
• Floured work surface
• Knife or pastry cutter
• Pastry brush
• Baking sheet
• Parchment paper or Silpat
• Whisk
• Piping bag + star tip (optional)
• Kitchen scale

Critical Steps — Do Not Skip

• Form a homogeneous dough without over‑working it.
• Respect the refrigeration resting time (1 h) and the pre‑rest of 15 min.
• Do not overload the tartlets with blackberries to avoid soggy dough.
• Brush the glaze properly to obtain a beautiful color.
• Bake at 180°C for 20 minutes, monitor the coloration.

Chef Tips from the Video

• Lightly dust the cooled tartlets with powdered sugar for an elegant finish.
• Replace blackberries with a mix of red berries to vary the flavors.
• Add a hint of lemon zest to the dough for a fresh note.

Troubleshooting

Storage

Refrigerator: Store the tartlets in an airtight container for 2 to 3 days. The whipped cream should be kept separately.

Freezer: Can be frozen without the whipped cream, up to 1 month. Reheat at 150°C before serving.

Room temperature: Consume the same day if left at room temperature for less than 2 hours.

Make-Ahead Tips

• Prepare the dough the day before and keep it refrigerated.
• Whipped cream can be made ahead and kept chilled, covered with plastic wrap.
• Tartlets can be baked ahead and reheated in the oven before serving.