sweet

Orange Tartelettes with Cinnamon Almond Base

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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

Base:

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.

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 🙂

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