Summer Sunday is definitely the day for sweet tarts or tartelettes. This time I tried also a new pastry where half of the flour is ground almond. The end results was lighter (not less butter though...) and literally melted in the mouth. Definitely to be done again.
These little pastrycups are also a perfect standby treat. Just keep them in an airtight box for a week or so, and take out whenever you feel like indulging... This time we filled them with rhubard curd (no surprise there I suppose), whipped cream strawberries, blueberries and some grated chocolate.
Almond pastry for tartelettes
150g cold butter
150g ground almonds
2,5dl icing sugar
1tsp vanilla sugar
2tbsp almond liqueur
Rub the other ingredients than eggs together to form a sandy mixture. Add eggs and liqueur and form the pastry. Put into a plastic (bag) and into the fridge until the next day.
Use silicon pastrycases (or butter the metal ones). Cut slices from the dough (2 mm thick) and cover with them the cases. Push with fingers to form an even coating.
Bake in 200 (celsius) degrees oven for 10-12min. Let cool.
Fill with rhubarb curd, cream and berries. Grate chocolate on top. Enjoy.
I tried and tried, three times - first I did not have the equipment needed, then I did not whisk the egg whites long enough, then I whisked them too much... I felt I'll never get the macarons look as they should but did not give up. After all, they tasted good so nothing was wasted (not in our house with 3 boys that love anything sweet - not to mention the mum)
Fourth time did the charm - I had bought new batteries for my kitchen scale and paid attention to timing. This time they were just perfect, on my home standards anyway. Great way to use the rhubarb curd as well.
175g icing sugar
125g ground almond
3 big egg whites
Whizz the icing sugar and almond together. Whisk the egg whites with the sugar until peaks stay up - not too hard though. If you want to colour the mixture, this is the time.
Mix the almond to the meringue mixture untill you get it falling ribbonlike from your spatula.
Put the mixture into a piping bag with a nozzle 1cm round. Pipe small rounds on the baking paper you've put on top of a baking tray. Once finished, knock the baking tray against the table a couple of times to remove all possilbe air bubbles.
Let the macarons wait about 20-30min before putting them to the oven. They need to form a skin on the top.
Put to oven 150 degrees for 15min, until they are set hard on the top. Let cool.
Fill with the rhubarb curd.
|The not so successful|
Early summer is the time for rhubarbs in Finland. Tarts, cakes, sauces all take a rhubarby vibe at some point. When I needed something to put in a cake and macarons rhubarb was the natural choice.
I'm happy I did it. There is a special tangyness in this curd. Sweet and tonguecurdling sharp at the same time. I takes all my self control not to take a spoon and...
3 rhubarb stems peeled and chopped
1,5dl sugar (or the preservation sugar)
3 egg yolks
Mix the rhubarb cubes and the sugat in a pot and heat it. Leave to bubble calmly for 15min or until the rhubarb has practically dissolved.
Whisk the egg yolks lightly in a bowl. Pour gradually in the rhubarb whisking all the time. Put the mixture back to the pot and continue heating stirring continually.
When the mixture thickens, whisk the cold butter into it in cubes. Put in a clean jar and leave to cool.
Try not to eat all at once.