Grenoble Tartlets

A small seasonal tartlet, finely crisped and topped with caramelized nuts. A new caloric madness but so delicious… I have often found this tartlet in bakeries under this name and also with this amount of nuts. Of course, you don’t have to put as much as you want!

Recipe for 4 walnut tarts:

Sweet dough: there is enough for many more, but you can freeze

-210g of flour

-125g unsalted butter in pieces

-25g almond powder

-50g beaten egg

-1 pinch of salt

-35g icing sugar

-200g of nuts

-100g of sugar

-80g of glucose syrup (it prevents the caramel from crystallizing, it can be found at G Detou but is not essential. It can be replaced by 40g of sugar).

-110g of full cream

-30g of salted butter

Prepare the sweet pastry:

Put the ground almonds, icing sugar, flour, salt and butter in pieces in the bowl of the kneader.

Sand the mixture to incorporate the butter with the “k” of the food processor. Or by hand!

Add the beaten egg ahead of time and mix just to incorporate it, but no more!

Put a ball of dough on parchment paper and put a second sheet of paper on it. Spread with the roller without adding flour, everything stays clean!!

Roll out the dough quite thinly and line with 8 pie circles cm, making sure to flatten the dough at the bottom of the circle. The right angle must be perfect!

Cut the excess dough by passing a knife around the circle!

Do the same for all the circles!
Prick the bottom of the dough with a fork on all the circles.
Then put a sheet of cellophane paper ( SPECIAL MICROWAVE COOKING!! The others melt! ) on a pastry base.

Fill with flour by pressing down to fill the bottom at right angles!

And close like a little bundle.

At this stage, we have small perfectly dark circles!

Let it rest on a baking sheet lined with parchment paper in a cool place for one hour.

Preheat the oven to 180°C.

Bake for 15 minutes at 180°C with the bag of flour, then after some time, remove the bag by simply pulling upwards. Remove all the bags in this way.