Nut Tartlets von Food with Style, fertig angerichtet
Pastry

Tartlete s lješnjacima

Nježne tartelete od prhkog tijesta s lješnjacima, punjene mirisnom kremom od lješnjaka i badema. Hrskave, oraščaste i savršene uz kavu ili čaj.

Podijeli
Porcije
6 tartice
Pečenje 10 minuta

Sastojci

  • Za prhko tijesto s lješnjacima
  • Za kremu od oraščića (frangipane)
  • Za ukrašavanje

Priprema

  1. 1
    Pomiješajte brašno, mljevene lješnjake, šećer u prahu i sol. Utrljajte hladni maslac dok se ne dobiju sitne mrvice.
  2. 2
    Dodajte žumanjak i 1 tbsp hladne vode te brzo umijesite glatko tijesto (drugu žlicu dodajte samo ako je potrebno). Oblikujte plosnati disk, zamotajte u foliju i ostavite u hladnjaku najmanje 30 minuta.
  3. 3
    Zagrijte pećnicu na 180 °C / 350 °F (grijanje gore i dolje).
  4. 4
    Tijesto razvaljajte na lagano pobrašnjenoj podlozi, izrežite 6 krugova i obložite njima namašćene kalupe za tartelete. Dobro pritisnite uz stjenke i odrežite višak tijesta.
  5. 5
    Dna izbockajte vilicom, prekrijte papirom za pečenje i utezima za pečenje te pecite naslijepo 10 minuta. Uklonite utege i papir pa pecite još 5 minuta, dok lagano ne porumene. Ostavite da se potpuno ohlade.
  6. 6
    Meki maslac i šećer umutite u kremastu smjesu.
  7. 7
    Dodajte jaje i vaniliju te dobro izmiksajte.
  8. 8
    Umiješajte mljevene bademe, mljevene lješnjake i brašno dok smjesa ne postane glatka.
  9. 9
    Tartelete napunite kremom od oraščića, poravnajte površinu i pospite listićima oraščića.
  10. 10
    Pecite 15-20 minuta, dok se ne napuhnu i porumene.
  11. 11
    Ostavite da se ohlade pa prije posluživanja lagano pospite šećerom u prahu.

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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