Lately, I’ve been thinking a lot about classic desserts and long forgotten gems that have been hanging out in the dark, dusty corners of my mind… for years. There have been desserts that I have not made in more than 10 years but have not forgotten. It was just a matter of finding the time to execute them and bring them back. With these types of desserts, I usually have to rely on memory as the recipes and notebooks are long gone. These amandines are a perfect example. I have fond memories of the first time I was taught how to make these and how relaxed I felt while prepping these, assembly line style, back in the day.
Amandines are fairly simple to make and rely on good quality ingredients. If you have everything prepped in advance, it takes about an hour to assemble and bake. Usually, the tart shell is made of pate sucree (sweet tart dough), a dollop of jam placed on the bottom, filled with almond creme, and topped with slivered almonds. Since I had an abundance of cabernet jelly, I decided to use that in lieu of a raspberry jam. To make it even simpler, I had dough left over from this recipe that I froze for later use. All I had to do was make a batch of almond creme in which I wasted no time in whipping up.
from Dessert Circus by Jacques Torres
Yield: 1 3/4 cups
4.5 oz room temperature butter
4.5 oz granulated sugar
4.5 oz almond flour
1 large egg
.75 oz all purpose flour
Place the butter, sugar, and almond flour in a medium sized mixing bowl and beat until light and fluffy, about 5 minutes. Add the egg and mix well. Scrape down the sides with a rubber spatula. The egg is well incorporated when the mixture is becomes light and creamy, after about 3 minutes.
Add the flour and beat on low speed just until flour is incorporated. Do not overmix. set aside until ready to use.
For the tart shells:
Any size tart shell will do. Make sure to use a plain round cutter one size larger than your tart shell.
Roll out the dough between two sheets of plastic wrap until it is approximately 1/8″ thick. Place on a sheetpan and chill in the refrigerator for 15 minutes or until firm. Remove and cut circles with the cutter, place back in refrigerator until firm. Once again, remove from refrigerator and form the dough into the shells. Work quickly as the dough warm to room temperature quickly. If the dough becomes too soft, chill in the fridge until firm.
Blind bake on a sheetpan for 10 minutes at 350 degrees.
Assemble the Amandines:
After blind baking, cool the tart shells completely. Drop a small dollop of jam into the bottom of the shell. Pipe the almond creme on top all the way to the top of the shell. Sprinkle slivered almonds on top of the almond creme covering the surface entirely. Bake at 350 degrees for 25-28 minutes or until the almonds are golden.