I am sorry for not posting a new recipe earlier – a dear friend of mine was visiting me 😉 For her stay, I prepared these lovely tartelettes, whose taste gives you the last memories of christmas for this winter… Ever since I received new tartelette tins from my brother as a christmas gift, I was very impatient to try them out! Add to this my love for cinnamon and citrus fruits, and voilà: the idea to make orange tartelettes with a cinnamon pastry was born 🙂
The recipe for the base is basically the same as the one for the lemontart, I just added a little bit of cinnamon, to make it a winter edition of the citrus cake. The instructions for the filling were taken from the danish website madogbolig.dk, but again I changed some small things. As the original recipes are for large tart tins, I had to experiment a little bit with the quantities of the respective mixtures, and I had way too much filling. Therefore I already reduced all ingredients by half for the recipe I am presenting here 😉
For 6 tartelettes (10cm diameter):
|Ingredients for the base:||Ingredients for the filling:|
|70 g ground almonds||1 organic orange|
|140 g wheat flour||50 g butter|
|40 g powdered sugar||75 g powdered sugar|
|1 pinch salt||8 g potato flour|
|110 g butter||1 egg|
|1 tbsp cold water|
|1/2 tsp cinnamon|
Mix almonds with the flor, powder sugar, cinnamon and salt in a bowl together using a blender. Add the butter and keep stirring until the ingredients form small crumbs. Add one tbs. of cold water, and stir again briefly. Then pour the dough on a clean countertop and collect it without kneading it too much. Put the dough into kitchen foil and let it rest in the fridge for around 2 hours.
Grease 6 tartelette tins (10 cm diameter) and powder it with flour. Divide the pastry into 6 pieces of equal size. Roll out each of the parts until it reaches the size of a tin and carefully move it into the tin. Prick the base with a fork and put the form in the fridge for 30 more minutes. Now preheat the oven to 190°C. Pre-bake the bases for 11-13 minutes, or until it is golden-brown on the edge. Let the bases cool down, while you prepare the filling.
Zest half of the orange and press the juice from the entire fruit. Melt butter and powdered sugar together with the orange juice and zest in a pot and let it cook for 5 minutes. Whisk egg and potato flour together in a bowl and take the pot off the heat. Stir the orange mixture together with the egg and pour it on the tartelette bases. Bake the tartelettes again for 10-13 minutes at 180°C until the filling is not liquid anymore.
Tip: Since the pastry should be very crisp after the baking, these tartelettes are super easy to bring along to a picknick with friends or a walk in the woods with a family. They can easily be put in a box without losing the form or getting super soft or melting 🙂