Blackberry tartlet
Recipe by Jurgen Koens - Pastryclub
Ingredients
Frangipane
500 g pastry cream
500 g almond paste 1:1
5 g lemon zest
Sablé breton
450 g butter
380 g sugar
6 g salt
4 g lime zest
4 g baking soda
20 g baking powder
55 g egg
700 g plain flour
Whipped cream with a pinch of cinnamon
1000 g cream
5 g ground cinnamon
170 g sugar
Preparation
Frangipane
Mix until smooth and put in a piping bag.
Sablé breton
Cream the butter, sugar, salt, lime zest, baking powder and baking soda.
Add the egg and mix thoroughly.
Finally, add the flour and stir briefly.
Knead into a ball and press flat.
Wrap in clingfilm and refrigerate for at least 4 hours.
Roll out on setting 4 and cut out rings (ø 8 cm).
Press the centre of the dough slightly and pipe in the frangipane.
Bake the dough in the rings at 170˚C for 20 minutes.
Cool on a wire rack.
Whipped cream with a pinch of cinnamon
Mix the ingredients and whip to soft peaks.
Construction
Pipe dollops of whipped cream onto the dough bases.
Press Prestige blackberries into the whipped cream.
Decorate with icing sugar and other garnishes.
