Mirliton tartlets

By Martine Dumont

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Details

Level of difficulty Easy
Preparation time 30mins
Cooking time 15mins
Cost Budget Friendly

Preparation

Step 1

Prepare the tart tins:
Roll out the pastry to a thickness of approximately 2 mm, cut with a round cutter pieces of dough slightly larger than the mould, then line the tins with these pieces, leaving no air between the side of tin and the dough; the edges of the dough should be higher than the walls of the tins.

Heat the oven on low heat (180 °). Break the eggs into a bowl, beat them with sugar for 2 minutes, then add the almond powder, mix.

Crush the macaroons to a powder, mix the macaroons into the previous preparation. Fill the tins with the pastry, three quarters full with this preparation, then set aside.

Step 2

During this time, plunge the almonds in a pot of boiling water, then drain and remove the skin. Insert the tip of a knife in almond's axis to separate them into two , then wipe them dry with a cloth.

Place the halved, blanched almonds in a clover shape on the surface of each tartlet, sprinkle with icing sugar, bake in the oven, serve warm or cold.