Brisée pastry tartlets are an alternative to shortcrust pastry baskets filled with custard and fruit. Brisée pastry is typical of France and is widely used for both sweet and savory pies. In this recipe, I prepared the tartlets filled with a cinnamon and almond cream; they are very soft and quick to make. The dough has only 3 ingredients: water, flour, and lard, and will be ready in 2 minutes. The name comes from a kitchen tool called a tartlet, used to shape the baskets. You can fill them as you like with fruit, Nutella, chocolate mousse, etc., or if you prefer, you can enjoy them with mousse and savory ingredients. Just give it a try!!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Oven
Ingredients for the Brisée Pastry
- 1 3/4 cups all-purpose flour
- 7 tbsp clarified butter or lard
- 3 1/3 tbsp cold water
- 2 eggs
- 1 oz peeled almonds
- 1/3 cup sugar + 2 tbsp in the almonds
- 1 tsp ground cinnamon
- 1/3 cup all-purpose flour
- 3 1/2 tbsp melted butter
Tools
- Food Processor
- Muffin Cups
- Pastry Cutter
- Parchment Paper
Preparation of the Tartlets
In the food processor, put flour, cold lard, and cold water, start for a few seconds, and the dough will have already compacted.
Place the dough on a work surface forming a ball, cover it with plastic wrap, and let it rest in the fridge for about 30 minutes.
Meanwhile, prepare the cream. In a bowl, beat eggs, sugar, and cinnamon. Then add the almonds (previously chopped with the sugar), flour, and melted butter. Beat for a few minutes.
After the time in the fridge, take the dough and roll out a sheet about 1/10 inch thick.
With the pastry cutter or the tartlet, start shaping the containers.
Butter the muffin cups and line them with the pastry.
Prick the base with the prongs of a fork.
Place parchment paper on the baking tray, position the muffin cups, and bake at 350°F for 20 minutes.
Now you can fill them as you like. If you decide to make them with the cinnamon and almond cream as I did, let the tartlets cool slightly, fill them, and put them back in the oven for 10 minutes.
If you wish, add a thin slice of apple in the last two minutes before the end of cooking.
The brisée pastry tartlets are ready!
With the leftover dough, I made a small cake with the cinnamon cream and added diced apples.
Pinch the top and bake at 350°F for 20-25 minutes.
Super soft!!!
Tip
You can store the tartlets and the small cake at room temperature covered with plastic wrap for up to 2 days.
