As a memory of my winter days in Paris, I am sharing this recipe that can comfort any cold day. This post is a collaboration with Massiel and Patrick, who kindly invited me to spend a day with them. At the end, the flavor of the tarts were so delicious that I really said I would have to share this recipe.
Take a moment to check out Massiel and Patrick ‘s beautiful instagram accounts. All the photos were shooted at Patrick’s home, using Massiel and Patrick’s props and equipment. So all the credit of the photography and styling belong to them.
Serves: 8 mini- tarts of 3.5 inches / 9 cm
- 200 g Butter
- 120 g Powdered sugar
- 10 g Orange zest
- 310 g Flour
- Pinch of Salt
- 55 g Almond meal
- 1 Egg
- In the bowl of a stand mixer fitted with the flat beater mix the butter, powdered sugar, orange zest and salt on medium speed for 4 minutes or until light and fluffy.
- Add all the cake flour and mix using a wooden spatula, scraping down the sides of the bowl until the flour is just incorporated. Add Almond meal and if dough seems too dry or crumbly, add 15 to 30 ml of ice water. Do not overmix the dough.
- Using a spatula, scrape the dough from the mixing bowl. Gather the dough together using your hands and form it into a disk. Wrap it in plastic film and refrigerate it for at least 1 hour or up to 1 week.
Raspberry and Groseille Marmalade
- 100 g fresh raspberries
- 100 g fresh groseilles
- 50 g White sugar
- Juice of 1 lemon
- Mix all ingredients in a saucepan and cook at medium high temperature until it boils. Whisk constantly.
- Cook at slow temperature 10 minutes more.
- Let cool. Set aside.
- 150 g Lemon juice
- 2 Eggs
- 120 g Powdered sugar
- 200 g butter
- Mix lemon juice, eggs and powdered sugar in a saucepan and cook until it reaches 80C/175F or until thick, remove from the heat inmediately. Whisk constantly. Sift the mix through a small sieve.
- Using a stand mixer, whisk for about 10 minutes or until bowl feels cool.
- Start adding butter slowly until it is fully incorporated and beat about 5 minutes more.
- Cover with plastic film.
To Assemble and decorate tarts
1. Preheat oven to 400°F / 200°C.
2. Prepare the rolling surface by lightly coating it with flour. Gently press the chilled dough onto the floured surface, using the heel of your hand to flatten it sightly.
3. Lightly flour the rolling pin and, using quick, firm consistent strokes, begin rolling the dough from the center outward, away from yourself, taking care not to roll off the edge, as this will thin it out. Return to the center of the dough and repeat the rolling motion, this time rolling toward yourself.
4. Turn the dough 90 degrees and repeat step 2, until the dough has a 3 millimeters thickness ( 1/8 inch) approximately.
5. Cut 4 inches round pieces and transfer them to each mini-tart plaque. Using your fingers, press the pastry to fit into the plaque. Remove the excess dough using a knive.
6. Start poking small holes in the bottom and the sides of the dough using a fork. Refrigerate for at least 15 minutes.
7. Line each mini-tart plaque with parchment paper cut to fit the bottom and come up the sides of each plaque. The paper-coated pastry must be filled with dried beans or rice.
8. Place all the tarts into the preheated oven and bake 10 minutes or until it looks chalky white.
9. Remove pans from the oven and take out the beans and paper from them. Return the tarts to the oven and bake to 325°F / 160°C for 10 minutes more or until golden.
10. Let cool on racks for 10 minutes before unmolding and let cool completely.
11. Fill each mini-tart with 1 tablespoon of raspberry and groseille marmalade and some lemon curd on top.
14. Decorate using fresh raspberries, groseilles, powdered sugar and some honey (Optional).