Peach Almond Tartlets
200kcal
Ingredients
Tartlet Crust
- 1.25 cups all-purpose flour
- 0.25 cups powdered sugar
- 0.5 cups unsalted butter (cold, cubed)
- 1 large egg yolk
- 2-3 tablespoons cold water
Almond Filling
- 0.5 cups almond flour
- 0.25 cups unsalted butter (softened)
- 0.25 cups granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 tablespoon all-purpose flour
Topping
- 2 ripe peaches (sliced)
- 2 tablespoons sliced almonds
- 1 tablespoon powdered sugar (for dusting, optional)
Method
Preparation
- In a mixing bowl, combine the flour and powdered sugar.
- Add cold, cubed unsalted butter and mix until coarse crumbs form.
- Stir in egg yolk and cold water until dough comes together.
- Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Beat together softened butter and granulated sugar until light and fluffy.
- Mix in almond flour, egg, almond extract, and all-purpose flour until smooth.
- Preheat oven to 375°F (190°C).
- Roll out chilled dough and cut into circles for tartlet pan.
- Press dough circles into the tartlet pan and trim excess.
- Fill tartlet shells with almond frangipane until 2/3 full.
- Top with sliced peaches and sprinkle with sliced almonds.
- Bake for 25-30 minutes until golden and set.
- Cool tartlets slightly in pan, then transfer to wire rack.
- Dust with powdered sugar before serving if desired.
- Serve warm or at room temperature.
Nutrition
Serving1tartletCalories200kcalCarbohydrates25gProtein3gFat10gSaturated Fat5gMonounsaturated Fat5gCholesterol30mgSodium50mgPotassium120mgFiber1gSugar8gVitamin A200IUVitamin C5mgCalcium20mgIron0.5mg
Notes
Ensure butter is cold for a flaky crust. Avoid overmixing the dough. Keep an eye on tartlets while baking to prevent over-browning.