Kiwi is a very versatile fruit in the kitchen, you can get creative by using it in both savory and sweet versions. Having made some jars of kiwi jam in the past few days, I thought of making Sablé Tartlets with Kiwi Jam. The sablé pastry is a shortcrust variant, named so because the dough is worked to remain sandy, starting by mixing flour and butter. Then the other ingredients are added. Work it for a few more minutes by hand, let it rest in the fridge and… give it a try yourself!
Recipe from 12/02/2017 Updated
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 tartlets
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 650.66 (Kcal)
- Carbohydrates 80.55 (g) of which sugars 50.68 (g)
- Proteins 7.87 (g)
- Fat 34.22 (g) of which saturated 18.71 (g)of which unsaturated 10.62 (g)
- Fibers 3.27 (g)
- Sodium 25.61 (mg)
Indicative values for a portion of 162 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 7 oz butter
- 1/2 cup powdered sugar
- 1 egg (medium)
- 1 egg yolk
- 2 pinches fine salt
- 1 tsp orange zest (grated)
- 1 vial vanilla flavor
- 12 oz jam (kiwi)
Tools
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- Kitchen Scale
- Mixer
- Bowl
- Tart Molds
- Fluted Pastry Wheel
Steps
Use the mixer to blend the all-purpose flour with the butter until sandy. Pour everything into a bowl, add the almond flour, sifted powdered sugar, egg, and egg yolk.
Add the salt, vanilla flavor, and grated orange zest and mix all the ingredients together. Pour onto the pastry board and finish kneading. Quickly form a loaf, wrap it in plastic wrap, and let it rest in the fridge for 30 minutes. Meanwhile, preheat the conventional oven to 347 Fahrenheit.
Once the time has elapsed, roll out the shortcrust pastry with a rolling pin. Make a base about 1/10 inch thick and line molds of 4.7 inches in diameter, which do not need parchment paper if they are non-stick. Prick the bottom and cover with kiwi jam. From the remaining shortcrust pastry, cut strips for decoration with the pastry wheel. Bake and cook for 20 – 25 minutes. If you want to make a larger tart, extend the baking time by 5 minutes. Once cool, remove from molds.
