Blueberry and almond cream tartlet with mango compote

Name: Blueberry and almond cream tartlet with mango compote
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 250 g Flour; 150 g Icing sugar; 7-10 Tbsp Salt; 240 g soft butter; 3 Eggs (size M); 1 ripe flying mango; 1-2 TABLESPOONS Apricot Jam; 120 g crushed almonds; 1/2 TEASPOON Bitter Almond Flavour; 6 TABLESPOONS Blueberry Jam; 20 g flaked almonds; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

250 g Flour
150 g Icing sugar
7-10 Tbsp Salt
240 g soft butter
3 Eggs (size M)
1 ripe flying mango
1-2 TABLESPOONS Apricot Jam
120 g crushed almonds
1/2 TEASPOON Bitter Almond Flavour
6 TABLESPOONS Blueberry Jam
20 g flaked almonds
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Mix flour, 30 g icing sugar and a pinch of salt. Add 125 g diced butter, 1 egg and 2 tablespoons of water and knead quickly. Form dough into a ball, wrap in foil and chill for about 1 hour
2
Cut the mango off the stone. Peel and chop the flesh. Bring mango cubes and apricot jam to a boil in a pot at medium heat and let simmer for 1-2 minutes. Pour into a bowl and let cool off
3
Roll out the dough thinly on a floured surface and cut 8 circles (each approx. 12 cm Ø). Line greased moulds (approx. 10 cm Ø each) with the dough, prick the cake several times with a fork, chill for approx. 30 minutes
4
Mix the remaining butter, remaining icing sugar and ground almonds. Stir in 2 eggs and almond flavour. Spread blueberry jam on the cake base. Spread almond mixture on top, sprinkle with almond flakes
5
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Let the tartlets cool down, remove from the tins and let them cool down on a cake rack. Serve with 1 tbsp. mango compote, add the rest of the compote
6
waiting time approx. 2 1/4 hours