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Apple and frangipane tartlets with pistachios

Automatically translated from Dutch using AI.

Enjoy these delicious tartlets made with homemade shortcrust pastry, frangipane filling and fresh apples, finished with chopped pistachios.

Total time
2 h
Ingredients
14

NL

Equipment

  • spatula
  • knife
  • mixing bowl
  • rolling pin
  • tartlet tins
  • oven
  • pastry brush

Ingredients

Shortcrust pastry (for 4 tartlets)

  • 200 g butter
  • 100 g sugar
  • 1 egg
  • 300 g flour
  • vanilla extract

Frangipane filling

  • 80 g creaming margarine
  • 100 g sugar
  • 1 egg
  • 100 g ground almonds
  • 50 g flour
  • almond extract

Apple topping

  • 2 large apples (e.g. Jonagold or Elstar)
  • 3 tbsp apricot jam
  • 50 g chopped pistachios (or other nuts of your choice)

Steps

Preparing the shortcrust pastry

  1. Mix 200 g butter and 100 g sugar in a mixing bowl until creamy. Add 1 egg and a little vanilla extract and mix until fully incorporated.
  2. Add 300 g flour and knead into a cohesive dough. Rest the dough in the fridge for at least 30 minutes.
  3. Roll out the shortcrust pastry to approximately 3–4 mm thick. Line individual tartlet tins with the pastry and trim the edges neatly.Lining small tart tins with pastry.
  4. Prick the base 4 times with a fork.

Frangipane filling

  1. Mix 80 g creaming margarine and 100 g sugar until light and fluffy. Add 1 egg and keep mixing until fully incorporated.
  2. Add 100 g ground almonds, 50 g flour and a few drops of almond extract. Mix into a smooth filling.
  3. Fill the pastry cases with a layer of frangipane filling.

Preparing the apples and finishing

  1. Peel the apples, halve them and remove the cores.
  2. Cut the apples into thin slices, perpendicular to the axis of the core.
  3. Arrange the apple slices neatly on the frangipane filling in the tartlets.Filling small tart cases with yellow cream.
  4. Bake the tartlets in an oven preheated to 200°C for 15–20 minutes, or until golden brown. Leave to cool.

Finishing

  1. Gently warm the apricot jam and add a little water. Brush generously over the apples for a lovely shine.
  2. Sprinkle the tartlets with chopped pistachios or other nuts of your choice.Small apple tarts on a rack.

Source and inspiration: CVO Gent – Cooked and Shortcrust Doughs course.