Almond Cream Crumble Tartelettes


Great things generally come from big mistakes. As did these sweet little treats. In cooking, I always go by this rule : if it looks wrong but doesn’t taste like a lost cause, just go with the flow and change your original strategy. Adapt! And beautiful things will happen. You will also have the merit of having invented something completely new, 100% you.

I actually stumbled upon these by mistake when I was trying out a gluten free pâté brisée recipe and the dough wasn’t holding. So I thought I’d try it out anyway as a sort of cross between an upside down crumble and a tart.

Since I was also craving almond cream, I decided to attempt a GF version of that too and plop it on top.

Fortunately, the substitution with gluten free flour barely makes any difference, and the so recipe is a piece of cake. Ha.


Yields 4 mini tartelettes

For the base :

200g gluten free flour of your choice

100g sugar

1 pinch salt

125g butter

1 egg

For the almond cream :

115g sugar

115g ground almonds

115g butter

100g egg

30g soft flour

Zest of 1 lemon

1 small capful vanilla extract

For the top :

Any fruit of your choice!

I chose : figs, strawberries, blueberries and pears

FullSizeRender 149

Start with the base.

Sieve the flour, salt and sugar in a bowl and drop the cold butter in nobs. Rub the mixture between your hands, breaking down the butter until you get a sandy powder. Add the beaten egg and combine until a dough is formed. Knead a little, wrap flat in cling film and let set in the fridge for an hour or more.

Preheat the oven to 180°C.

Make the almond cream.

Sieve the almonds and flour.

Cream the butter (beat it until it’s soft and pale), then add the sugar and lemon zest and whisk through.

Whisk the eggs with the vanilla extract in a jug, and very gradually pour into the butter mixture, occasionally putting in with it a pinch of your flour and almond mixture to stop it from splitting.

Then, add the flour and almonds and fold through. Transfer to a piping bag (or ziploc bag) for later.

Get your fruits ready.

Put a thick layer of pastry (about 2 cm) at the bottom of your little cake moulds or ramekins, and bake in the oven for around 15 minutes or until it starts to become golden.

Take out of the oven and let cool slightly.

Cut the end off the piping bag or ziploc bag and pipe the almond cream in a swirl over each cake. Smooth out with the back of a spoon and place your fruits over, pushing down slightly to secure.

Place back in the oven for about 15 minutes more or until the cream is golden, the fruits are nicely caramelised and a knife comes out clean.

These are best served still warm with a few fresh fruits, enjoy!

FullSizeRender 152