Mandarin Crumble von Food with Style, fertig angerichtet
Crumble

Tartaletas de mandarina con crumble

Para los amantes de la mandarina: afrutadas, tiernas y de lo más vistosas.

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8 galletas
Cocción 30 minutos

Ingredientes

  • Para la masa
  • Para el relleno de mandarina
  • Para el crumble

Preparación

  1. 1
    Bate la mantequilla con el azúcar hasta que blanquee e incorpora la yema. Añade la harina, la almendra molida, la levadura y la sal, y amasa hasta obtener una masa lisa. Deja enfriar en la nevera.
  2. 2
    Escurre bien las mandarinas y reserva el almíbar. Mezcla unas 2-3 tbsp del almíbar con la maicena, lleva el resto a ebullición, incorpora la mezcla de maicena y cuece un momento hasta que espese. Añade el extracto de vainilla y deja enfriar.
  3. 3
    Mezcla todos los ingredientes del crumble con la punta de los dedos hasta obtener migas.
  4. 4
    Estira la masa y corta círculos (de unos 7 cm). Colócalos directamente en los moldes de tartaleta (cubriendo solo la base, no los laterales).
  5. 5
    Reparte 1-2 tsp del relleno de mandarina sobre cada base y cubre con el crumble.
  6. 6
    Hornea en el horno precalentado a 180 °C (350 F) con calor arriba y abajo unos 30 minutos, hasta que los bordes estén ligeramente dorados.
  7. 7
    Deja enfriar y espolvorea con azúcar glas. ¡Deliciosamente frescas y perfectas para la primavera y el verano!

Video

Mandarin Crumble Questions

You can, but you will need to compensate for the juice the recipe relies on: the filling is thickened with the syrup from the can plus 1 tsp cornstarch. With fresh fruit, peel and segment about 175 g of mandarins, remove as much white pith and membrane as possible, and use roughly the same amount of fresh or bottled juice to cook the starch. Fresh segments hold more liquid, so drain them well before spooning them onto the bases.

The topping only crumbles if the 35 g of butter is genuinely cold and you rub it in with your fingertips, not your palms. Warm hands or softened butter emulsify the butter into the flour and sugar and you get a smooth dough instead. If it happens, chill the mixture for 15 minutes and break it up again with a fork before scattering it over the filling.

The dough needs chilling anyway, so it can be made a day ahead and kept wrapped in the fridge. The mandarin filling also keeps well once cooked and cooled, and the crumble mixture can be rubbed together and stored cold in a sealed container. Assemble and bake on the day you want to serve them, and dust with powdered sugar only after they have cooled.

Let them cool completely first, otherwise steam from the fruit filling softens the crumble. Store them in a container at room temperature, loosely covered rather than airtight, so the topping stays crisp. Because of the moist mandarin filling they are best within a couple of days, and it is worth dusting with powdered sugar fresh before serving since it dissolves on standing.

Two things cause it: mandarins that were not drained thoroughly, and too much filling per tartlet. The recipe deliberately calls for only 1-2 tsp per base, and the dough circles line just the bottom of the mold, not the sides, so there is no wall to hold extra liquid. Make sure the cornstarch mixture is actually cooked briefly until it thickens - undercooked starch stays runny and will run out during the 30 minutes in the oven.

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