Amandine Bourdaloue von Food with Style, fertig angerichtet
Pastry

Amandine Bourdaloue

Delikate franske tarteletter med pære og mandel. Smørrike, aromatiske og perfekte til festlige anledninger. Lykke til med bakingen!

Del
Porsjoner
8 tarteletter
Forberedelse 1 time

Ingredienser

Fremgangsmåte

  1. 1
    (Mørdeig) Bland hvetemel, melis, malte mandler og salt. Smuldre inn det kalde smøret med fingertuppene eller en deigskraper til blandingen blir sandaktig og smuldrete. Tilsett eggeplommen og kna raskt sammen. Er deigen for tørr, tilsett 1 tsp kaldt vann (eventuelt én til). Ikke kna for lenge. Form deigen til en flat skive, pakk den inn i plast og la den hvile kaldt i minst 1 time.
  2. 2
    Kjevle ut deigen til ca. 3 mm tykkelse. Kle 8 tartelettformer (8 cm Ø) og prikk bunnen med en gaffel. Sett de fôrede formene kaldt i 30 minutter. Forvarm ovnen til 170 °C (340 °F), over- og undervarme.
  3. 3
    (Fyll) Skrell pærene, del dem i to og fjern kjernehuset. Skjær av tuppene, og skjær dem gjerne i tynne skiver som kan vifte tes ut. Bruk dem med en gang.
  4. 4
    (Frangipane) Rør smør og sukker hvitt og luftig. Rør inn egget, og bland deretter inn malte mandler, hvetemel og vaniljeekstrakt.
  5. 5
    Fordel frangipanen jevnt i tartelettbunnene (ikke fyll for mye!). Legg pæreskivene oppå og strø mandelflak langs kantene. Stek ca. 35 minutter på 170 °C (340 °F), til de er gyllne.
  6. 6
    La dem kjølne litt, og pensle dem så med varmt aprikossyltetøy eller lønnesirup. Merk: Fordel frangipanen jevnt og unngå å overfylle formene - fyllet kan renne over under steking. Tips: Bruk slippbelagte tartelettformer med løs bunn, så løsner de lett og får pene kanter. Disse tarteletene er en ekte fransk klassiker - med sprø mørdeigbunn, myk mandelkrem og søte pærer.

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Amandine Bourdaloue Questions

The recipe calls for ripe pears because they turn tender in the roughly 35 minutes of baking; firm ones stay crunchy and taste flat next to the sweet frangipane. If yours are underripe, slice them thinly so they fan out and soften faster, and leave hard pears a few days at room temperature before baking. Very ripe, watery pears are the opposite problem - they release juice into the filling, so aim for fragrant but still sliceable.

Ground almonds carry both the pastry and the frangipane here, so they are hard to replace without changing the tartlets. Ground hazelnuts work as the closest substitute in both the 25 g in the dough and the 75 g in the filling, giving a darker, nuttier tartlet - swap the sliced almonds on the edges to match. Do not replace them with flour: the frangipane relies on the nuts for its texture and would set dry and cakey.

Yes - the pastry is the part that benefits most. Make the dough, line the eight 8 cm tins and keep them chilled overnight instead of only the 30 minutes stated; cold, rested pastry holds its shape better in the oven. The frangipane can also be creamed a day ahead and refrigerated, but let it soften before spooning it in so it spreads evenly. Only the pears should wait: peel, halve and core them just before baking, as the recipe says to use them immediately so they don't brown.

That is the mistake the recipe warns about: the filling puffs up as it bakes, so overfilled shells run over and glue the tartlets to the tins. Spoon the frangipane in evenly and stop well below the rim of each shell - the pear slices and sliced almonds sit on top and need room. If you have filling left over, it is better to have a little spare than eight overflowing tartlets.

Keep them at room temperature under a loose cover rather than sealed airtight, since trapped steam from the pears softens the crust. They are best on the day they are baked; from the second day the base gradually loses its snap, and a few minutes in a warm oven crisps it up again. The apricot jam or maple syrup glaze also helps, as it seals the pear surface and keeps the fruit from drying out.

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