Nut Tartlets von Food with Style, fertig angerichtet
Pastry

Nøddetartelettes

Sprøde tartelettes af hasselnøddemørdej fyldt med en aromatisk nøddecreme af hasselnødder og mandler. Sprøde, nøddede og perfekte til kaffen eller teen.

Del
Portioner
6 tarteletter
Bagetid 10 minutter

Ingredienser

  • Til hasselnøddemørdejen
  • Til nøddecremen (frangipane)
  • Til pynt

Fremgangsmåde

  1. 1
    Bland mel, malede hasselnødder, flormelis og salt. Smuldr det kolde smør i, til blandingen ligner fine krummer.
  2. 2
    Tilsæt æggeblommen og 1 tbsp koldt vand, og saml hurtigt dejen til en glat dej (tilsæt kun den anden spiseskefuld, hvis det er nødvendigt). Form dejen til en flad skive, pak den ind, og lad den hvile på køl i mindst 30 minutter.
  3. 3
    Forvarm ovnen til 180 °C / 350 °F (over- og undervarme).
  4. 4
    Rul dejen ud på et let melet bord, stik 6 cirkler ud, og beklæd smurte tarteletteforme. Tryk dejen godt op ad siderne, og skær overskydende dej af.
  5. 5
    Prik bunden med en gaffel, læg bagepapir og bagebønner i, og forbag i 10 minutter. Fjern bagebønner og papir, og bag videre i 5 minutter, til dejen er let gylden. Lad tartelettene køle helt af.
  6. 6
    Pisk det bløde smør og sukkeret cremet.
  7. 7
    Tilsæt æg og vanilje, og rør det godt sammen.
  8. 8
    Vend malede mandler, malede hasselnødder og mel i, til cremen er ensartet.
  9. 9
    Fyld nøddecremen i tartelettene, glat overfladen ud, og drys med nøddeflager.
  10. 10
    Bag i 15-20 minutter, til fyldet er hævet og gyldent.
  11. 11
    Lad tartelettene køle af, og drys dem med et let lag flormelis inden servering.

Video

Nut Tartlets Questions

Hazelnut shortcrust is more fragile than plain pastry because the ground hazelnuts replace part of the flour and bring fat instead of gluten. If it crumbles, the dough was likely too cold or slightly too dry, so let the chilled disc sit at room temperature for a few minutes and, next time, add the second tablespoon of ice water. Roll between two sheets of parchment if it still tears - you can patch cracks directly in the mold and press them together.

Yes - the nut cream already uses half almonds and half hazelnuts, so you can shift that ratio or go all-almond without changing anything else. Ground walnuts or pecans work too, though they taste more bitter and give a darker filling. For the pastry, stick to a finely ground nut so the dough still holds together; coarse pieces make it harder to roll thin.

The baked frangipane filling keeps them moist, so they stay good for two to three days in an airtight container at cool room temperature. Don't refrigerate them uncovered - the shortcrust draws moisture and loses its snap. Dust with powdered sugar only just before serving, since it dissolves on the surface after a few hours.

The pastry disc is made for it: wrap it well and keep it chilled for a day or two, or freeze it and thaw overnight before rolling. You can also blind bake the shells in advance and fill them with the nut cream on the day you serve. The frangipane itself is best mixed fresh, because the beaten butter-sugar base firms up once cold and gets hard to spread smoothly.

Overfilling is the big one - the nut cream puffs up as it bakes, so leave a little room below the rim rather than filling flush. Skipping the fork pricks or the baking weights lets the bases dome up during blind baking and leaves less space for the filling. And working the dough too long after the egg yolk goes in makes the crust tough instead of short, so knead only until it just comes together.

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