Tiny fruit tartlettes a bite full that bursts with flavor.
Finely grind the following, until it forms a ball, in the food processor:
- 1 cup toasted almonds
- 1/3 cup hazelnuts
- 1/3 flour
- 3 tablespoons sugar
- 2 tablespoon sweet, melted butter.
Form 10 to 12 little balls, then flatten them with the palm of you hand and cut the edges round with a knife.
Add the almond round shaped tart-crust to parchment line baking sheet.
On each tart-crust add half a teaspoon of mascarpone, and bake in a preheated oven 200° for five minutes.
After baking the tartlette crusts, add small slices of the fruit of your choice:
Strawberry,
Kiwi,
Peach
Apricot,
Orange…
The tarts can be made a day ahead, keep in the fridge, serve at room temperature.
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