I love tarts in all shapes and colours: flaky pie crust with a creamy and sweet filling and fresh fruit. But I love tartelettes even more. That means you have a little cake all to yourself. My current favourite combination is these French tartelettes with blackberries and a sourdough crust. If you’ve come across this recipe and it’s not blackberry season – don’t worry! You can also fill the recipe with frozen berries or any other fruit you like.
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
What is frangipane?
Frangipane is a French almond cream. It consists of equal parts sugar, butter, ground almonds and egg. The almonds give it a light marzipan flavour that goes perfectly with fresh fruit. When baked, the surface becomes crispy while the frangipane inside remains soft and creamy. French almond paste is often used to fill and bake croissants from the previous day. Stale brioche slices become delicious bostock thanks to a layer of frangipane.
What other berries can I use instead of blackberries?
You can use any kind of berries to fill your French tartlets that you find in the garden or at the supermarket. Sour berries such as redcurrants go particularly well with sweet almond paste. Depending on the season, you can also fill your tartelettes with peaches, plums or cherries.
What you need for French tartlets with blackberries and a sourdough pie crust
- Flour: The best flour for this recipe is all-purpose flour or wheat flour 405. The higher the type number of the flour, the more husks are still contained in the flour. If you want to use wholemeal flour, you may need to increase the proportion of water in the recipe by 5 to 10 per cent.
- Butter: To make the dough tender and crumbly, it is important that the butter is cold and not kneaded for too long.
- Sourdough starter: The sourdough does not need to be active for this recipe. You can also use sourdough discard that has been in the fridge for a few days or weeks. The only important thing is that the starter is not mouldy or smells unpleasant. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
- Sugar: I used white sugar.
- Ice water: Whether and how much ice water you need depends on the water content of your sourdough starter. If the dough is too dry, you can add a spoonful of ice water until all the ingredients are combined into a homogeneous dough.
- Blackberries: I used frozen blackberries because wild blackberries can only be stored in the fridge for a few days. You can also use fresh berries or replace the blackberries with raspberries, blueberries, gooseberries or redcurrants.
For the French almond paste frangipane
- ground almonds: If you want to achieve an almond cream that is as light in colour as possible, it is important that you use peeled almonds. You can also replace the almonds with other nuts, such as hazelnuts or walnuts.
- Egg: The egg should be at room temperature so that it combines well with the butter.
- Butter: For the frangipane, the butter should be soft so that it can be whipped with the other ingredients to form a creamy mixture.
- Sugar: I used white sugar.
- Vanilla extract and/or rum: To give your almond cream extra flavour, you can add a tablespoon of rum or a little vanilla sugar.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A wooden rolling pin*.
- A cooling rack* for bread, rolls and waffles.
- A pizza cutter* for sweet knots, croissants etc.
- A sharp bread knife*.
- A muffin tray* without PFAS and even dishwasher-safe.
You can find more product recommendations here.
More cake recipes with sourdough
Easy Sourdough Discard Carrot Cake – Easter Recipe
The best kind of spring cleaning is when you take a jar of sourdough discard out of the fridge and use it to make a really delicious carrot cake. The particularly motivated among you can rinse out the jar afterwards and add fresh sourdough, for example for crispy…
How to Make Authentic German Sourdough Discard Apple Strudel
Why put sourdough in the dough for a German apple strudel? That is a legitimate question. Strudel dough doesn’t need a leavening agent, so you can use your old starter in this recipe. However, many original recipes for apple strudel use a teaspoon of apple cider…
The Best Sourdough Discard Zucchini Bread
We were only away for a week and the zucchinis in the garden grew as big as my forearm! Of course, zucchinis taste best when they are small and young, but you can also turn gigantic zucchinis into something delicious. Because I also had a rather sad sourdough waiting…
Recipe: Almond Blackberry Tartelettes with Sourdough Pie Crust
Ingredients
For the dough
- 250 g cake flour 405
- 80 g butter cold
- 60 g sourdough starter from the fridge
- 40 g sugar
- ice water as needed
For the French almond paste frangipane
- 75 g ground almonds
- 1 egg
- 75 g butter soft
- 75 g sugar
- vanilla extract optional
- 1 tbsp. rum optional
Fruits
- about 60 blackberries or other berries
Instructions
For the sourdough pie crust
- Cut the cold butter into small cubes and mix with the remaining ingredients for the dough.
- Knead all the ingredients to form a homogeneous dough. If the dough is too dry, you can add a spoonful of ice water until all the ingredients are combined into a homogeneous batter. Knead the dough as briefly as possible so that the butter remains cold.
- Shape the dough into a ball, cover and leave to rest in the fridge for about an hour.
- Preheat the oven to 200 degrees.
- Take the dough out of the fridge and divide it into twelve equal parts.
- Shape the pieces of dough into balls and roll out flat with a rolling pin.
- Line the moulds of a greased muffin tin* with the dough. Poke holes in the bottom with a fork.
- Blind bake the tartlets for about 10 minutes. Then remove the muffin tin from the oven and leave to cool briefly. The tartelettes should be easy to remove from the tray.
For the almond paste
- For the almond paste, beat the softened butter with the egg, sugar and ground almonds until fluffy.
- Fill the cooled tartelettes with a tablespoon of almond cream and top with berries.
- Place the tartelettes on a baking tray and bake for a further 20 minutes at 200°C oven. The berries should be soft and jammy and the almond cream should be golden brown around the edges.
- Leave the tartelettes to cool and dust with icing sugar.
- Bon appétit!
Have you tried one of my recipes?
⭐⭐⭐⭐⭐
You would help me a lot if you would rate this recipe and write your feedback in a comment. Thank you! 🧡
Feel free to show me how it turned out! Link @kruemelig on your Instagram or Facebook post or use #kruemelig. If you want to remember the recipe for later, feel free to save it on Pinterest!
0 Comments